210 g flour
90 g ground almonds
180 g butter
90 g sugar
1 teaspoon vanilla extract
1/2 cup powdered sugar
Mix all ingredients except powdered sugar together in a medium mixing bowl.
Knead by hand until dough comes together.
Don't over knead it.
Seperate dough into about 30 segments.
Form each segment into a half moon or cresent shape.
Place on ungreased cookie sheet.
Preheat oven to 350 degrees.
Bake 10-12 minutes until they're golden colored.
Roll the cookies in the powdered sugar while they're still hot or dust them with the powdered sugar while still on the cookie sheet.
It is important that you do this while they're still warm or the sugar won't stick.
Put on wire rack to cool.
Showing posts with label Old Cookie Recipes. Show all posts
Showing posts with label Old Cookie Recipes. Show all posts
Tuesday, September 18, 2007
Lemonia Cookie
1 cup room temperature butter
1 1/2 cups granulated sugar
2 large eggs
3/4 teaspoon salt
2 teaspoons lemon extract (if you cannot find lemon oil using extract takes more)
1 cup warmed half-and-half cream
4 teaspoons baking ammonia
4 cups instant flour (or all purpose flour)
Cream butter, sugar,salt, lemon oil and eggs well.
Add amonia powder to warmed cream.
Then add the flour with milk mixture alternately with the creamed mixture.
Make sure you have a nice soft non sticky dough,that will be nice for rolling out, but not too firm. Sometimes I do have to add a bit more flour. But if adding too much flour will make a dry cookie, and get stale faster.
Chill covered dough.
Roll on floured board about 1/2 inch thick.
Cut with round cookie 2 inch cutter.
Place on parchment lined sheet, or greased baking sheet.
Well apart as they rise and spread into big cookies.
Bake at 350 degrees for 10 to 15 minutes.
These are done when touched with finger and they spring back, and should still be white in colour, just starting to get slight golden on bottoms.
Allow to cool.
Frost with an icing sugar and butter with touch of cream to the thickness you like, flavour with extracts that you also like, and colour tints.
This cookies is usually large and thick, lemon flavoured slighlty.
After frosting I also sprinkle a little coconut on top too.
Keep in a tight fitting tin.
1 1/2 cups granulated sugar
2 large eggs
3/4 teaspoon salt
2 teaspoons lemon extract (if you cannot find lemon oil using extract takes more)
1 cup warmed half-and-half cream
4 teaspoons baking ammonia
4 cups instant flour (or all purpose flour)
Cream butter, sugar,salt, lemon oil and eggs well.
Add amonia powder to warmed cream.
Then add the flour with milk mixture alternately with the creamed mixture.
Make sure you have a nice soft non sticky dough,that will be nice for rolling out, but not too firm. Sometimes I do have to add a bit more flour. But if adding too much flour will make a dry cookie, and get stale faster.
Chill covered dough.
Roll on floured board about 1/2 inch thick.
Cut with round cookie 2 inch cutter.
Place on parchment lined sheet, or greased baking sheet.
Well apart as they rise and spread into big cookies.
Bake at 350 degrees for 10 to 15 minutes.
These are done when touched with finger and they spring back, and should still be white in colour, just starting to get slight golden on bottoms.
Allow to cool.
Frost with an icing sugar and butter with touch of cream to the thickness you like, flavour with extracts that you also like, and colour tints.
This cookies is usually large and thick, lemon flavoured slighlty.
After frosting I also sprinkle a little coconut on top too.
Keep in a tight fitting tin.
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