This is the first of twelve posts on my Family Heritage Christmas cookies. This recipe is my mothers and they are absolutely delicious. They are so light and buttery with the taste of almonds.
1/2 cup butter
1/2 cup ground almonds
1/4 cup confectioners sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
2 tbs. corn starch
1/2 cup confection sugar.
Start by creaming the butter, almonds, sugar and vanilla together. Add flour and cornstarch. Roll into 1-inch crescent shaped cookies and place on a parchment covered cookie tray. Bake at 350 degrees for 7 to 9 minutes or until top begins to crack. While the cookies are still worm, roll them in the confection sugar. Place on Cookie sheet to cool.
Please feel free to share your favorite Christmas cookie recipes. I would love to see them.
1/2 cup butter
1/2 cup ground almonds
1/4 cup confectioners sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
2 tbs. corn starch
1/2 cup confection sugar.
Start by creaming the butter, almonds, sugar and vanilla together. Add flour and cornstarch. Roll into 1-inch crescent shaped cookies and place on a parchment covered cookie tray. Bake at 350 degrees for 7 to 9 minutes or until top begins to crack. While the cookies are still worm, roll them in the confection sugar. Place on Cookie sheet to cool.
Please feel free to share your favorite Christmas cookie recipes. I would love to see them.
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