These crisp little cookies, reminiscent of Chinese almond cookies, will taste great in any shape your cookie press makes, but be sure to choose a tip with at least a 1/2-inch opening. Otherwise, the ground nuts might get caught in the opening.
- 1 cup butter or margarine, softened
- 1/2 cup granulated sugar
- 1 egg
- 1/4 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 3/4 cup ground almonds, hazelnuts, or pecans
- Sifted powdered sugar
In a large mixing bowl, beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the sugar; beat till combined. Beat in the egg and almond extract. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the ground nuts with a wooden spoon. Do not chill the dough.
Pack the dough into a cookie press fitted with a 1/2-inch-wide round or star tip. Press the dough onto ungreased cookie sheets, 1 inch apart, forming crescent shapes.
Bake in a preheated 375 degrees F oven for 6 to 8 minutes, or till edges are firm and bottoms are lightly browned. Remove the cookies from pans and cool on a rack. Sprinkle the cookies with powdered sugar.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
106 calories; 6g total fat; 20mg cholesterol; 4mg sodium; 10g carbohydrates; 0g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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