Tuesday, August 4, 2015

Sugar-Coated Butter Cookies

makes about 5 dozen

1 cup unsalted butter
3 tablespoons confectioner's sugar
1 egg yolk
1/2 teaspoon almond extract
1/2 cup very finely chopped almonds, lightly toasted
2 cups unsifted all-purpose flour
About 2 cups confectioner's sugar

Preheat the oven to 325F. Beat the butter until creamy, and beat in the 3 tablespoons confectioner's sugar, egg yolk, almond extract, and almonds. Mix in flour. Pinch off pieces of dough the size of a walnut and shape into rounds or crescents by rolling between the palms of your hands. Place on a lightly greased baking sheet. Bake in the oven for 30 to 40 minutes, or until lightly browned. Remove from the oven and let cool on the pan for 5 minutes. Sift a 1/8 inch thick layer of confectioner's sugar over waxed paper and transfer the cookies to it. Sift more sugar over the top to cover completely. Let stand until cool, then store in an airtight can.

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