While my Advent Calendar of Christmas Memories posts aren’t matching up with the prompt of the day, I still want to share them. And how could I not share a cookie recipe? This isn’t a recipe that I remember from my childhood. It’s a recipe that my mom remembers her mom making for them. I will certainly be trying it out when I get back home after the holidays! I’ll be sure to add a picture of the finished product as well!
½ c. shortening ¼ tsp salt
1 c sugar ½ c almonds, blanched
1 egg, beaten 1 egg white
2 c cake flour 1 tbsp sugar
2 tsp baking powder ¼ tsp cinnamon
Cream shortening and sugar thoroughly. Add beaten egg and dry ingredients which have been sifted together. Chill dough until stiff. Roll out 1/8 inch thich and cut with various shaped cutters. Press ½ almond in the center of each, brush tops of cookies with egg white and sprinkle with cinnamon and sugar mixture. Bake in moderate oven (375 degrees F) 10 minutes. This makes 76 cookies 2 ½ -inch diameter. A crisp cookie which keeps well.
VARIATION – Roll thin, cut with tiny bridge-set cutters, bake 5 minutes, remove from oven and cool. Frost with Peppermint Spread and while moist outline each with candy beads.