This is a great old recipe that’s more flavorful than sugar cookies. It’s a true almond flavor from finely chopped almonds. It’s also flavored with cinnamon and vanilla for a true German taste.
This makes a lot of cookie dough. You can freeze the extra dough or bake all the cookies and freeze the extras cookies. The color is a deep tan and the added flecks of finely chopped almonds adds texture and interest.
I like weighing the flour and sugar when I bake. It is a much more accurate measurement, so I’ve added the weights in grams.
Ingredients
1 1/2 cups butter, 3 sticks, room temperature
1 pound confectioners sugar, 454 grams
4 eggs
1 teaspoon vanilla
4 cups sifted flour, 472 grams
3 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1/2 pound almonds, finely chopped
Directions
- Whisk together sifted flour, cinnamon, baking powder and salt. Set aside.
- In a mixer beat butter till light. Add confectioners sugar and beat till creamy. Add eggs and vanilla and beat till fluffy.
- Add flour mixture to butter mixture and mix at a slow speed just until combined.
- Add nuts to dough and mix until combined.
- Scrape dough into a medium bowl. Cover and chill overnight or several hours
- Take a cup or 2 of dough and pat into a round shape on a floured surface. Roll to desired thickness. Cut with cookie cutters and place on cookie sheets lined with parchment paper. Keep 1-2 inches in between cookies. Arrange cookies of same size on each sheet for even baking.
- Bake at 375 degrees F for 7-8 minutes or until done. Do not let cookies brown at the edges. They will puff up. Also they crisp up as they cool.
- Cool cookies on cooling racks.
- Decorate after cooling several hours if desired. I use Royal Icing. Recipe below
ROYAL ICING
Combine in a medium bowl 1 egg white and 1 teaspoon fresh lemon juice. Add confectioners to desired consistency. Thicker icing for piping. Thinner for spreading and dipping. Start with 1 cup confectioners sugar and see what the consistency is.
Voila!
nina in the kitchen 