I am sure that you have heard of these little gems. Oh they go by many names and lots of Countries have their version, whether it's the tweak in the flavor, seasoning or nut.
However, whichever Country these delicious little treats originated is not important, I am just glad they have made it to my house!
Easy to make, delicious to bite into and oh so pretty to look at.
I did tweak this recipe a bit though, just thought you might like to know. It's how I am. I have a hard time being told what to do, without adding my two cents. And here is my two cents worth....
First of all, make these anytime, but especially now with the holidays approaching. Cut down on the vanilla. I put 2 tsp. of almond extract and 2 tsp. of vanilla instead of all of the vanilla. Unless of course you don't love almond like I do. Oh, and one more important thing, double dust them with powdered sugar. Once, when the are still warm and once again when they have cooled off...... trust me on this one.
Don't they look pretty double dusted?
Here's the recipe adapted from Allrecipes.com:
- 1 1/2 cups unsalted butter
- 3/4 cup confectioners' sugar
- 3/4 teaspoon salt
- 1 1/2 cups finely ground almonds
- 4 1/2 teaspoons vanilla extract (or 2 tsp. of almond extract and 2 tsp. of vanilla)
- 3 cups sifted all-purpose flour
- 1/3 cup confectioners' sugar for rolling
- Preheat oven to 325 degrees F (165 degrees C).
- Cream butter or margarine in a bowl, gradually add confectioners' sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well.
- Shape into balls (or crescents) using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15-20 min. Do not brown. Cool slightly, then roll in the extra confectioners' sugar.
This recipe makes about 40 cookies and the dough freezes well, so you can do what I am doing if you want, freeze half the uncooked dough. I made a batch tonight and I'll make the rest closer to Christmas.