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| Yeild: 4 dozen cookies 1 cup butter (room temp) 1 cup almond paste 1/4 teaspoon salt 1 2/3 cups unbleached all-purpose flour 1 cup confectioners' sugar combined with ground cinnamon to taste. 1. Cream the butter throughly in a large bowl, then add the almond paste and incorperate well. Stir the salt into the flour and add gradually to the butter mixture, mixing well after each addition. 2. Chill the dough until firm, at least 3 hours or overnight. 3. Preheat the oven to 325F 4. Cut off thin slices of the dough, and using your hand, roll out onto a floured surface into rolls about the size and thickness of a pencil. 5. Bake on an ungreasesd baking sheet for 15 minutes. Let cool slightly, before removing from baking sheet, then remove while still warm and carefully roll in the mixture of cofectioners sugar. ( these cookies will break if removed from the pan too soon) Coll on a wire rack and store in an airtight container. |
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| (Updated: 30 Jul 2003) | ||||||||||
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