Last year I posted about these same cookies. I didn't get the dough quite right, and while they turned out fine, I couldn't make them the way you are 'supposed' to. This year I made them again and my dough turned out great!! So this is just a little update on that post which you can find here. I'm honestly not sure what made my dough so sticky last year, as I used the same recipe (besides adding 1/2 tablespoon of butter. That is a more accurate conversion).
_
Ingredients
Dough
10 1/2 tablespoons butter
2 cups flour
1/2 cup sugar
1 egg
Garnish
1 egg, if you make only 1 batch you will have left over. 2 batches uses most of it up.
Almonds. I used sliced almonds and chopped them up a little. Add as many as you like. I used a 56g bag for 2 batches.
3 tablespoons sugar
2 teaspoons cinnamon
_
Directions
You'll need to preheat your oven to 400F/200C at some point.
Get a large mixing bowl and cut up your butter in it. Get them about the size of a pat of butter or similar. They don't need to be square or fancy, just so they are manageable for the next step.
Pour your flour into the bowl and begin crumbling and mixing with your hands. Do this until there aren't any large balls of butter. Example below.
The large clumps you see crumble when you touch them. If it smears butter when pinched you may want to mix it a little bit more.
Pour in your sugar and mix it up.
Add the egg and knead it until it seems well mixed.
Put the dough in the fridge for 30 minutes. I put mine in while I made the next batch of dough, then swapped them to make cookies with the first batch.
Prepare your cookie sheets. Line them with parchment paper.
Roll out your dough. The cookies should be thin but not too thin. I think 1cm might be a good guess. You can see the pictures below for an idea.
If you don't have a rolling pin you can use a glass. I used the same glass I cut my cookies out with.
I also took small sections to roll out, rather than the entire thing of dough.
Use a 2-3 inch glass to cut out your cookies. The yield is about cut in half if you use 3 inches or more. Last year my cookies were about 3 inches wide and I only ended up with 22. While this time with 2 inch cookies I got 49 in my first batch.
Place your cookies onto your cookie sheet. They don't need to be far apart at all! They hardly expand. Example below:
Prepare your garnish. Beat 1 egg in a small bowl. In a second bowl, add the sugar, cinnamon, and almonds. Mix them all up.
Brush the egg onto your cookies. Sprinkle the cinnamon mixture over the cookies.
Bake your cookies for 6-8 minutes at 400F. Being in a high altitude area of 3600 feet I baked mine for about 10 minutes.
Let them cool and put them in a container. I chose cookie tins and plastic containers.
_
My Thoughts
Almonds, or no almonds
Honestly these cookies are great with or without the almonds. So if someone has an allergy or just doesn't like them or maybe they're too expensive, just leave them out!
Overall
Probably one of my favorite cookies! Simple ingredients and easy to make, and looks beautiful and festive with the garnish. I also think this could be fun for kids, getting to cut out shapes. I've seen other people do heart shapes so I imagine you can do just about anything!
No comments:
Post a Comment