02142 (Cambridge, MA) Office delivery?

    show messages
    hide messages
    Shop by recipe What's Cooking Now
    Dietary Concerns
    Theme
    Special Occasions
    Course
    Advanced Recipe Search

     


    ALMOND CINNAMON COOKIES
    from "Rosa's New Mexican Table" by Roberto Santibanez

    This recipe makes a lot of cookies, but if you divide the dough into logs, it keeps frozen for a long time. I suggest you always keep a log in the freezer. Slice and bake as many as you need at a time.

    Makes about 160 thin cookies
    INGREDIENTS (CLICK TO BUY)

    3 cups all-purpose flour
    1 teaspoon finely ground Mexican cinnamon
    1/2 teaspoon baking soda
    1/2 teaspoon baking powder
    1/2 pound (2 sticks) butter, at room temperature
    3/4 cup sugar
    3/4 cup packed light brown sugar
    1 large egg
    1 large egg yolk
    1/4 tsp pure vanilla extract
    Pinch of salt
    1 3/4 cups raw (not toasted) slivered almonds
    Confectioners' sugar for dusting (optional)

    Print recipe
    PREPARATION

    Sift the flour, cinnamon, baking soda, and baking powder together into a bowl and set aside.
    In the bowl of an electric mixer fitted with the paddle attachment, or in a large mixing bowl, using a handheld mixer, beat the butter and two sugars together until fluffy. Add the egg and egg yolk and beat thoroughly. Beat in the vanilla extract and salt. Add the dry ingredients and almonds and mix at low speed just until thoroughly combined.
    Divide the dough into 4 equal parts. Roll each one into a log aobut 10 inches long. Wrap each log individually with at least two layers of plastic wrap and freeze for at least 4 hours. The dough can be frozen for up to two months.
    With the racks in the upper and lower thirds of the oven, preheat the oven to 350°.
    Bake as many or as few cookies at a time as you like: Cut the log(s) of dough into scant 1/4-inch slices, and put the cookies on ungreased baking sheets with at least 1 inch between them. Bake until lightly golden brown around the edges, 10 to 12 minutes.
    Cool the cookies on the pans for 5 minutes; then, using a spatula, transfer the cookies to a wire rack to cool completely. (If you wait longer than 5 minutes, the cookies will be too delicate to remove from the baking sheets without breaking them.) The cooled cookies can be stored in an airtight container for up to 3 days. If desired, dust with confectioners' sugar just before serving.


    Product nutrition and information
     Quantity Ingredients Est.Price
      Hotel Bar Unsalted Butter - $4.99/ea
     4 sticks
     
      Domino Light Brown Sugar - $1.79/ea
     1lb box
     
      FreshDirect Blanched Almond Slivers, Resealable Bag - $7.99/14oz
     Resealable Bag
     
    You May Already Have
      Gold Medal All Purpose Enriched Bleached Pre-Sifted Flour - $2.29/ea
     2lb
     
      FreshDirect Ground Cinnamon - $3.59/ea
     2.4oz
     
      Arm & Hammer Baking Soda - $1.19/ea
     16oz
     
      Davis Double Acting Baking Powder - $3.19/ea
     10oz
     
      Domino Granulated White Sugar - $2.49/ea
     2lb box
     
      Nature's Yoke Natural Cage-Free Large White Eggs - $3.69/ea
     1 dozen
     
      Spice Select Pure Vanilla Extract - $4.69/ea
     2oz
     
      Morton's Regular Salt - $0.99/ea
     26oz
     
      Domino Powdered Confectioners Sugar - $1.79/ea
     1lb box
     
    Email a copy of this recipe on the day of delivery! Estimated Total:  
    save recipe as list



    Home   |   Your Account   |   Help/FAQ   |   Contact Us
    © 2002 - 2014 Fresh Direct, LLC. All Rights Reserved.

    Privacy Policy  |  Customer Agreement  |  A note on images for AOL users