Sunday, November 1, 2009

Almond Moon Cookies

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2 sticks (1 cup) unsalted butter, at room temperature
1/4 cup sifted confectioners' sugar, plus more for coating the cookies
2 cups sifted flour
1 teaspoon vanilla
1 cup slivered almonds, finely chopped

Preheat the oven to 325 degrees F.

Cream the butter in the bowl of an electric mixer until light and fluffy, about 3 minutes. Slowly mix in 1/4 cup of the confectioners' sugar and the flour until well combined. Mix in the vanilla. Add the almonds; mix until just combined, about 1 minute.

Scoop out balls of dough with a small ice cream scoop; place the balls 2 inches apart on greased baking sheets. Bake until the bottoms are lightly brown, 30 minutes. Cool completely on a wire rack.

Pour 1/2 to 1 cup confectioners' sugar as needed into a low bowl; roll the cooled cookies in the sugar until covered. Store at room temperature in a sealed airtight container up to 10 days; dough can be stored for as long as 2 months in the freezer.

Makes 30 cookies

Nutrition information per serving: 134 calories, 56% of calories from fat, 9 g fat, 4 g saturated fat, 17 mg cholesterol, 13 g carbohydrates, 2 g protein, 1 mg sodium, 1 g fiber


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