![]() (Scooping directly from the bag compacts the flour, resulting in dry baked goods. When measuring flour, we spoon it into a dry measuring cup and level off the excess. The cookies can be stored in an airtight container for up to 4 days. On lined cookie sheets, place cookies 2 inches apart. Cut with 2-inch round or fluted cookie cutter. On floured surface, roll half of dough to 1/4-inch thickness. Press 2/3 of mixture into an ungreased 9x9-inch baking pan. Stir in melted butter, almond extract and egg until stiff dough forms. Mix together flour, sugar, walnuts, cinnamon, and butter in a bowl until crumbly. Fill each thumbprint with about 3/4 teaspoon jam. In large bowl, stir together cookie mix and almonds. Place the confectioners’ sugar in a fine-mesh sieve and generously dust the cookies with the sugar. (For even baking, rotate the pans halfway through.) While the cookies are still warm, use the back of a teaspoon to redefine the thumbprints. Press a 1/2-inch-deep thumbprint into the center of each ball.īake the cookies until the edges just start to brown, 10 to 12 minutes. Place the balls on the prepared baking sheets about 2 inches apart. Scoop the dough into balls, each about 2 tablespoons. Refrigerate until slightly firm, about 1 hour. Scrape the dough onto a piece of plastic wrap and roll into a disk or log. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated. Beat in the almond extract and egg until combined. Whisk together the all-purpose flour, almond flour and salt in a bowl.īeat the butter and granulated sugar in a separate bowl with an electric mixer on medium speed until fluffy, about 3 minutes.
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