Desserts
Toasted Almond Cookies - 100 Medium Cookies
Makes about 100 medium-size cookies
Toasted Almond Cookies - 100 Medium Cookies
Makes about 100 medium-size cookies
It is important that the toasted almonds are very finely ground, or they can clog the cookie press. If you wish, substitute your favorite variety of nut for the almonds.
carb. 5g
pro. 1g
fat 3g
sat. fat 2g
chol. 9mg
sod. 13mg
calc. 3mg
fiber 0g
Ingredients
2½ cups unbleached, all-purpose flour ½ cup very finely ground toasted almonds ½ teaspoon salt 1¼ cups (2½ sticks) unsalted butter, cubed and at room temperature 1⅓ cups granulated sugar 1 teaspoon pure vanilla extract 1 teaspoon pure almond extract 1 large egg
Preparation
Preheat oven to 350°F. Put the flour, ground almonds and salt into a small mixing bowl. Whisk to combine; reserve. In a large mixing bowl, combine the butter and the sugar. Using a Cuisinart® Hand or Stand Mixer fitted with the mixing beaters/paddle, mix until light and creamy. Add the extracts and egg; mix until combined. Add the reserved dry ingredients and mix on low, until just combined. Fit the Cuisinart® Electric Cookie Press with desired disc*, as instructed on page 2. Load the cookie dough to the MAX fill line. Press cookie dough out onto an ungreased/unlined baking pan, about 2 inches apart. Bake in the preheated oven for 10 to 12 minutes, or until lightly golden around the edges. Cool cookies before removing from pan. *Note: All cookie press discs can be used, except #2.
