These delicately spiced shape-and-bake cookies are crisp on the outside and chewy on the inside. Store extra cookies in an airtight container.
Cooking Light AUGUST 2007
To prepare cookies, place butter and granulated sugar in a medium bowl; beat with a mixer at medium speed until well blended (about 2 minutes).
Place almonds in a spice or coffee grinder; process until finely ground. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, ground almonds, 2/3 cup powdered sugar, salt, 1/4 teaspoon cinnamon, and cloves. Add flour mixture to butter mixture; beat until just combined. Add 1/4 cup ice water; beat on low speed until moist. Gently press mixture into a ball; wrap in plastic wrap. Refrigerate 1 hour or until thoroughly chilled.
Preheat oven to 300°.
Shape dough into 30 (1-inch) balls. Place balls 2 inches apart on a baking sheet coated with cooking spray. Bake at 300° for 25 minutes. Cool on a wire rack.
To prepare topping, combine 2 teaspoons powdered sugar and 1/8 teaspoon cinnamon. Sprinkle sugar mixture evenly over cooled cookies.
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