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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)

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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.


Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Land O'Lakes Unsalted Butter - $3.49/ea Save! 2 for $6.00
 4 sticks  
 
  Domino Light Brown Sugar - $1.79/ea
 1lb box
 
  FreshDirect Blanched Almond Slivers, Resealable Bag - $9.99/14oz
 Resealable Bag
 
You May Already Have
  Gold Medal All Purpose Enriched Bleached Pre-Sifted Flour - $2.29/ea
 2lb
 
  Spice Supreme Ground Cinnamon - $1.19/ea
 3.25oz
 
  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 - $3.79/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
 
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