Cinnamon-Almond Cookies
Serves: 4
Citlalli Gibson
1 January 1970
Based on User reviews:
38
Spice
49
Sweetness
54
Sourness
33
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3 cups
All-Purpose Flour1 tsp
Ground Cinnamon1 tsp
Baking Soda1 tsp
Baking Powder3 cup
Sugar1 large
Egg1 large
Egg Yolk1 tsp
Vanilla Extract1 tsp
Salt1.75 cups
Blanched Slivered Almonds (sliced or)Directions:
1
Sift first 4 ingredients into medium bowl
2
Beat butter in large bowl until fluffy
3
Beat in both sugars
4
Add egg and egg yolk; beat to blend
5
Beat in vanilla and salt
6
Add flour mixture and beat until dough comes together in moist clumps
7
Add almonds and knead gently in bowl with hands until blended
8
Divide dough into 4 equal portions
9
Roll each into 10-inch-long log, about 1 1/4 to 1 1/2 inches in diameter
10
Wrap dough in 2 layers of plastic and place in freezer until frozen, at least 4 hours
11
(Can be prepared 1 month ahead
12
Keep frozen
13
) Preheat oven to 350°F
14
Working with 1 log at a time, remove plastic and cut crosswise into 1/4-inch-thick rounds
15
Place rounds on ungreased baking sheet, spacing 1 inch apart
16
Bake until light golden brown, about 12 minutes
17
Transfer cookies to rack and cool completely
18
(Can be prepared 4 days ahead
19
Store airtight at room temperature
20
) Sift first 4 ingredients into medium bowl
21
Beat butter in large bowl until fluffy
22
Beat in both sugars
23
Add egg and egg yolk; beat to blend
24
Beat in vanilla and salt
25
Add flour mixture and beat until dough comes together in moist clumps
26
Add almonds and knead gently in bowl with hands until blended
27
Divide dough into 4 equal portions
28
Roll each into 10-inch-long log, about 1 1/4 to 1 1/2 inches in diameter
29
Wrap dough in 2 layers of plastic and place in freezer until frozen, at least 4 hours
30
(Can be prepared 1 month ahead
31
Keep frozen
32
) Preheat oven to 350°F
33
Working with 1 log at a time, remove plastic and cut crosswise into 1/4-inch-thick rounds
34
Place rounds on ungreased baking sheet, spacing 1 inch apart
35
Bake until light golden brown, about 12 minutes
36
Transfer cookies to rack and cool completely
37
(Can be prepared 4 days ahead
38
Store airtight at room temperature)