Almond Christmas Cookies

Yield: about 6 1/2 dozen
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 3 cups all-purpose flour
  • 1 1/4 cups sugar, divided
  • 1 1/2 cups butter, softened
  • 1 egg
  • 1 egg, well beaten
  • Sliced almonds
  • 1 tablespoon ground cinnamon

Preparation

  1. Sift together flour and 1 cup sugar in a large mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Turn dough out, and knead 4 to 5 times on a well-floured surface, and return dough to mixing bowl. Add 1 egg, using hands to mix well. Repeat kneading procedure.
  2. Divide dough into fourths, and chill 2 hours. Roll one portion of dough to 1/4-inch thickness on a lightly floured surface; keep remaining dough chilled until ready to use. Cut with a 2- inch round cutter.
  3. Place on greased cookie sheets; brush with beaten egg. Press 3 almond slices in center of each cookie to resemble flower petals. Combine remaining 1/2 cup sugar and cinnamon; sprinkle over cookies.
  4. Bake at 350° for 8 minutes or until lightly browned. Remove from cookie sheets, and cool on wire racks. Repeat procedure with remaining dough.
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