Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 2

These delicately spiced shape-and-bake cookies are crisp on the outside and chewy on the inside. Store extra cookies in an airtight container.

Recipe by Cooking Light August 2007

Gallery

Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

Yield:
30 servings (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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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