Recipe
September 30, 2009
Mexican Almond Cookies Recipe
Step 1: In a food processor, combine the almonds and 1/4 cup of the sugar. Process until fine and set aside.
Step 2: With an electric mixer on a medium low setting, cream the remaining sugar and butter until light and fluffy for about 2-3 minutes. Reduce mixer speed to low and gradually add the flour, salt, orange zest, orange juice, extracts and almond mixture until blended. Divide dough into two halves; wrap each half in plastic wrap or waxed paper and chill for 1 hour.
Step 3: Preheat the oven to 325°F. Remove one of the halves from the refrigerator and break off tbsp-sized pieces. Shape into 2″ crescent shapes and place on an ungreased baking sheet 1″ apart. Remove second half of dough from the refrigerator and repeat process. Bake cookies until edges are golden brown, about 20 minutes. Transfer cookies to a cooling rack placed over wax paper. Dust with confectioners’ sugar while cookies are still warm; cool completely before storing.
Makes 6 dozen cookies
Directions
Yield:
Step 1: In a food processor, combine the almonds and 1/4 cup of the sugar. Process until fine and set aside.
Step 2: With an electric mixer on a medium low setting, cream the remaining sugar and butter until light and fluffy for about 2-3 minutes. Reduce mixer speed to low and gradually add the flour, salt, orange zest, orange juice, extracts and almond mixture until blended. Divide dough into two halves; wrap each half in plastic wrap or waxed paper and chill for 1 hour.
Step 3: Preheat the oven to 325°F. Remove one of the halves from the refrigerator and break off tbsp-sized pieces. Shape into 2″ crescent shapes and place on an ungreased baking sheet 1″ apart. Remove second half of dough from the refrigerator and repeat process. Bake cookies until edges are golden brown, about 20 minutes. Transfer cookies to a cooling rack placed over wax paper. Dust with confectioners’ sugar while cookies are still warm; cool completely before storing.
Makes 6 dozen cookies