Cut out Butter Almond Cookies Ronit Penso

Cut out Almond Butter Cookies

Cut out Butter Almond Cookies Ronit PensoThe following recipe, for crispy and tasty cookies, is a one of my all times go-to recipes, since I came up with it after combining a few recipes into this one.
The mix of butter, almond meal and powdered sugar results cookies with wonderful texture and flavor.
The rolled dough can be cut into any shape you preferת and although I usually prefer the simple version here, other flavorings can be added as well.
This is such a versatile recipe, I’m sure you too will use if often. Try it and enjoy.

Notes:
* Powdered sugar is made of very finely ground sugar mixed with a bit of cornstarch. It gives the cookies their delicate, crispy texture. Don’t be tempted to replace it with regular sugar.
* The cookies can be kept in an airtight container for up to a week.

Makes: 80-100 depending on shape
Prep time: 20 minutes
Chilling time: 2 hours or overnight

Ingredients:
1 stick (115 grams) butter, very soft
1 L egg, at room temperature
1½ cups powdered sugar, sifted
1½ cups flour, sifted
½ cup fine almond meal
½ tsp baking powder
¼ tsp salt
1-2 drops of almond extract or vanilla
1-2 Tbs milk, if needed
Demerara sugar (optional)

1. In a large bowl, cream together the butter, egg and powdered sugar. Add the flour, almond meal, baking powder, salt and almond or vanilla extract and mix briefly, just until a dough is formed. If needed, add 1-2 Tbs milk to combine.
Cut out Butter Almond Cookies Ronit PensoCut out Butter Almond Cookies Ronit Penso  Cut out Butter Almond Cookies Ronit PensoCut out Butter Almond Cookies Ronit Penso
2. Wrap in wax paper and place in the fridge for 2 hours, preferably overnight.
3. Take the dough out of the fridge and let it stand at room temperature for 10-15 minutes. Meanwhile, preheat the oven to 3605F (180C) and line cookie sheet pans with baking paper.
Cut out Butter Almond Cookies Ronit PensoCut out Butter Almond Cookies Ronit Penso
4. Cut the dough into 2-3 portions. Place a portion of dough between two large sheets of wax paper and roll to thickness of about ¼” (0.6cm). Remove the top layer of wax paper and cut into shapes with a cookie cutter. Place on the baking paper and sprinkle with Demerara sugar, if using.
Cut out Butter Almond Cookies Ronit PensoCut out Butter Almond Cookies Ronit Penso Cut out Butter Almond Cookies Ronit PensoCut out Butter Almond Cookies Ronit PensoCut out Butter Almond Cookies Ronit PensoCut out Butter Almond Cookies Ronit Penso
5. Bake for 10 minutes, until the cookies are golden on the edges, or 12 minutes for a bit darker color, as in the flower shaped ones. Let cool in the pan. The cookies will harden after cooling.
Cut out Butter Almond Cookies Ronit PensoCut out Butter Almond Cookies Ronit PensoCut out Butter Almond Cookies Ronit PensoCut out Butter Almond Cookies Ronit PensoCut out Butter Almond Cookies Ronit Penso

83 thoughts on “Cut out Almond Butter Cookies

  1. Ingrid says:

    These look delicious. I just finished baking some oatmeal cookies and may have to whip up this dough while I’m at it. BTW – your chicken finger seasoning has become our new fav around here along with the salsa verde :-)

    Liked by 1 person

  2. judilyn says:

    A heart-stopping moment . . . my email index showed just “cut out butter” and I couldn’t think of a worse thing to actually happen to my life! So glad to see there is more to it. ;->

    Those little cookies are “death food” because – pop one in your mouth and it disappears in a cloud of deliciousness – and behold – way plenty more on the plate in front of me! It’s the butter – I am powerless to resist!

    Virtual hugs,

    Judie

    Liked by 1 person

  3. Loretta says:

    These look so moreish Ronit, I don’t believe I’d be able to stop at one. Love the simplicity of this cookie, and those shapes……just lovely! Sometimes cookies can be too overly sweet with the extra icing etc. but I know I’d love these with a good cuppa.

    Liked by 1 person

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