Back in baking school, many moons ago, I was asked to come up with an original Christmas cookie recipe. I decided to take the traditional sugar cookie idea, tweak it a bit and give it a festive spin. Since then it has become a Lewis family tradition, and not just at Christmastime.
Cliff’s Almond Wreath Cookies
(To make approx. 2 1/2 dozen)
All-purpose flour – 2 Cups
Ground Almonds – 1/4 Cup
Granulated Sugar – 1 Cup
Butter (unsalted) – 1 Cup
Large Egg - 1
Table Salt – 1 tsp.
Almond essence – 1 tsp.
Almonds (Blanched & sliced) 1 100g package
(1 egg, 1 TBS sugar & 2 TBS water for glaze)
1. Preheat oven to 375°F
2. For glaze, mix 1 egg with 1 TBS sugar & 1 TBS water, in a small bowl. Set aside
3. In a large bowl, combine sifted flour, ground almonds & salt. Set aside.
4.In a medium bowl, cream butter & sugar, then stir in 1 whisked egg and almond essence.
5. Make a well in the center of flour mixture and slowly stir in the creamed mixture until a medium-soft dough forms.
6. Knead Slightly then roll into a ball. Place back in bowl, cover and refrigerate for at least 30 minutes.
7. Roll out on floured surface to a 1/8″ thickness, and stamp out dough with a smooth or flute edged 3″ round cookie cutter.
You can also cut out centers with a 1/2″ cutter if desired. (This will give your cookies more of a wreath-like appearance, but is totally optional.)
8. Place these on a cookie sheet at least 1/2″ apart. Brush with glaze and top with sliced almonds.
9. Bake in center of oven for 12 – 15 minutes, or until edges are a light golden color.
10. Let them set on pan for at least 5 minutes before transporting to cooling racks. Once cooled, your wreaths could be dusted lightly with confectioner’s sugar. (For a festive touch).
11. Enjoy !
Posted from WordPress for Android