Recipe Booklet

35
A traditional holiday cookie.
almond
tts
In a mixing bowl, combine the fl our, almonds, confec-
tioners’ sugar, ¼ cup + 1 tablespoon granulated sugar,
baking powder and salt. Reserve.
Place the butter in the Cuisinart
™
mixing bowl. Insert
the fl at mixing paddle. Turn to speed 2 to cream butter.
After about 10 seconds increase to speed 4 for an
additional 15 seconds. Scrape bowl and paddle. With
stand mixer running on speed 2 add remaining sugar
and then increase to speed 4, until mixture is light and
fl uffy, about 30 seconds. Scrape bowl and paddle. With
stand mixer running on speed 2, add egg and vanilla
and increase to speed 4 for about 15 seconds until
incorporated. Scrape bowl and paddle. With the stand
mixer running on speed 1, slowly pour the fl our mixture
over the top in two additions. After last addition has
been added, increase to speed 3 until just fully incorpo-
rated. Be careful not to over-beat.
Transfer the dough to a bowl and cover or place in a
resealable plastic bag and refrigerate until fi rm, about
1 hour or overnight.
Heat oven to 350ºF. Line 3 baking sheets with parchment
paper.
Roll dough into 1¼-inch balls. Place the dough balls
on the prepared baking sheets 2 inches apart. Make a
depression in the center of each cookie with fi ngertip
or the handle of a wooden spoon. Bake cookies for
10 minutes.
Remove cookie sheets from oven. Use the back of a
round teaspoon measuring spoon to re-form the
depressions in the cookies. Fill each depression with ½
teaspoon preserves. Continue baking cookies until are
they are lightly golden brown around the edges, about
8 minutes longer. Cool on baking sheets for 2 minutes,
then transfer to a wire rack to cool completely.
Can be made ahead, store in airtight container at room
temperature between sheets of waxed paper.
2½ cups unbleached, all-purpose fl our
1¼ cups fi nely ground almonds or
almond meal
½ cup + 2 tablespoons confectioners’
sugar
½ cup + 2 tablespoons granulated
sugar, divided
¾ teaspoon baking powder
½ teaspoon salt
1¼ cups unsalted butter (2½ sticks),
at room temperature
1 large egg
1 teaspoon pure vanilla extract
½ cup fruit preserves, warmed
Makes about 36 cookies