Operating instructions
40
A traditional holiday cookie.
almond
tts
In a mixing bowl, combine the flour, almonds, confec-
tioners’ sugar, ½ cup (125 ml) of the granulated sugar,
baking powder and salt. Reserve.
Place the butter in the Cuisinart
®
mixing bowl. Insert
the flat 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 and add remaining
sugar, and then increase to speed 4, until mixture is light
and fluffy, about 30 seconds. Scrape bowl and paddle.
Turn back to speed 2, add eggs and vanilla and increase
to speed 4 for about 15 seconds until incorporated.
Scrape bowl and paddle. Turn to speed 1 and slowly
pour the flour mixture over the top in two additions.
After last addition has been added, increase to speed 3
until just fully incorporated. Be careful not to over-beat.
Transfer the dough to a bowl and cover or place in a
resealable plastic bag and refrigerate until firm, about
1 hour or overnight.
Heat oven to 350ºF (180°C). Line 3 baking sheets with
parchment paper.
Roll dough into 1¼-inch (3 cm) balls. Place the dough
balls on the prepared baking sheets 2 inches (5 cm)
apart. Make a depression in the centre of each cookie
with fingertip or the handle of a wooden spoon. Bake
cookies for about 10 minutes.
Remove baking 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 (2 ml) 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.
925 ml 3¾ cups unbleached,
all-purpose flour
425 ml 1¾ cups finely ground
almonds or almond meal
190 ml ¾ cup + 1 tablespoon
confectioners’ sugar
190 ml ¾ cup + 1 tablespoon
granulated sugar, divided
6 ml 1¼ teaspoon baking powder
3.75 ml ¾ teaspoon salt
3¾ sticks unsalted butter,
at room temperature
2 large eggs
7 ml 1½ teaspoon pure vanilla
extract
175 ml ¾ cup fruit preserves,
warmed
Makes about 60 cookies