1991 2nd Place: Oma’s Almond Cookies
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I was losing my memory, focus – and my mind!
And then… I got it all back again. Discover How
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Ingredients:
- 2 c Butter, softened
- 2 c Sugar
- 2 Eggs
- 1 Lemon, grated rind and
- 4 c All-purpose flour
- 1 t Baking powder
- 1 pn salt
- 1/2 lb Unblanched almonds, finely Ground (or),Grated
- Colored sugars, For Garnish Optional
Directions:
Preparation time: 30 minutes Chilling time: 8 hours or overnight
Cooking time: 10 minutes
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Cream butter and sugar in large mixer bowl of electric mixer. Beat in eggs, one at a time. Beat in lemon rind and juice. Mix flour, baking powder and salt. Stir flour mixture and ground almonds into butter mixture to make a soft dough. Divide dough into quarters. Refrigerate dough, wrapped in wax paper, until firm, at least 8 hours or overnight.
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Heat oven to 350 degrees. Have ungreased baking sheets ready.
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Roll out one dough portion on lightly floured pastry cloth with a rolling pin covered with stocking or roll between sheets of lightly floured wax paper to 1/8 -inch thickness. Cut out with cookie cutters. Return dough to refrigerator if it gets too soft. Transfer to baking sheets, leaving 2 inches between each cookie. Sprinkle with colored sugar if desired.
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Bake until very light brown at edges, 8 to 10 minutes. Transfer to
wire racks to cool. Store in a covered tin.
Yield: 120 Servings
Enjoy! 
Until Next Time… Be Well!
Kind Regards,
RSN