Recipes

Buttery Almond Cookies

Christmas  Cookies  Easter  Halloween  Reynolds® Parchment Paper  Thanksgiving 

• 1 C Butter, not margarine
• 2 C White sugar
• 2 large Eggs, slightly beaten
• 1 tsp Almond extract
• 3C Sifted all purpose flour
• 4 tsp Baking powder
• 1 tsp Salt
• ½ C Blanched ground almonds
• Gel Food coloring (opt)

Cream butter until light, add sugar and cream until fluffy. Stir in eggs, almonds and extract. Sift in dry ingredients. Mix until well incorporated. Shape into logs and roll up logs in parchment, twisting the ends. Chill for at least 1 hour then slice and bake as suggested below.

For spiral cookies, divide dough in two equal parts, color one half of dough one color, the other half of dough leave plain or color with a contrasting shade. (It’s best to knead in the gel food color)

Place one of the halves in between two sheets of parchment paper. Shape and roll out into an 8x14” rectangle that is ½ inch thick. Once each half is rolled out, chill in the fridge just until firm. Remove the top pieces of parchment and flip one half onto the other.

Trim the two halves cleaning up the edges. Recover the top with one of the sheets of parchment to prevent dough from drying out. Allow dough to sit until softened enough to roll up. You may want to roll over the dough, just enough to meld the two pieces together.

Remove top piece of parchment and with the long side, begin rolling up both halves together, utilizing the bottom piece of parchment keeping the log tight, roll a full turn then pull the paper back and roll again (like you would roll sushi) Roll log up in parchment and chill until firm again, or, you may freeze the roll for later use.

When ready to bake, cut into 1/2 inch slices with a thin serrated knife or use a piece of dental floss. This will preserve the spiral pattern. (if frozen, defrost at room temp before slicing and baking)

Bake on a cookie sheet that has been lined with parchment paper at 350F for about 8-10 min. (12 minutes if a crispy cookie is desired)

Allow cookies to cool for about 10 minutes then place on a cooling rack.

Makes about 3 1/2 dozen cookies

Note: may freeze for up to 1 month in parchment paper rolls.

This has been a family favorite for as long as I can remember. The recipe is very versitile and can be as simple or as elaborate as you'd like or whatever time allows. You can bake them plain with a sprinkle of sugar, color the dough to match the holiday and roll in a spiral log or I've even sprinkled in cocoa powder in one half creating a "black and white" cookie. One thing is for sure, they'll keep coming back for more!

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Author: grandma!