Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup sugar
- 2 cups sifted flour
- 1 1/4 cups shaved Almonds (not the slivered almonds, but the flat cuts
- w/ bits of brown on them)
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- Confectioner's Sugar for decoration
Directions
Cream butter and add sugar. Add 1/2 cup of flour mixing after each addition. Add remaining ingredients. Shape into a disk and then chill for 30 minutes. You can also put the dough in the freezer at this point.
Begin to roll the dough the dough so that it is about 1/4-inch thick or a little more. Cut with cookie cutters. Place dough on parchment paper or a greased cookie sheet. I prefer using parchment paper. It's just easier.
Preheat oven to 350 degree F. Bake for 12 to 13 minutes or until the edges are a bit brown. You may need to lower your oven to 325 degrees F.
You can also freeze or chill the dough in a log shape rather than a disk. If you do this, simply cut small rounds about 1/4 inch thick and place these rounds on the lined cookie sheet. These bake for 15 minutes. (This works well, if you want to transport dough to a friend's house and have kids form the cookies.)
Once the cookies come out of the oven, either cool them on the cookie sheet or move the parchment paper to a cookie rack. As the cookies cool, but before they're fully cooled, sprinkle with confectioner's sugar.
Arrange on a plate and don't blink because they'll disappear before you open your eyes. Eat.
That's the classic Brown family cookie. Without it Christmas simply isn't Christmas. Sometimes I bring a batch from my Chicago home and that simply doesn't work. My sister and mother are upset that the house doesn't smell like Christmas...no cookie smell in the air. I'm often required to make many batches...and the cookies are eaten at all times
and for all meals.
These were the cookies we left for Santa...He regularly gobbled them up, leaving only a few crumbs on the plate and a note that said, "These are excellent cookies, the best I've had." In retrospect, the writing looked an awful lot like my father's... If they're good enough for Santa, I think they're good enough for anyone.
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By Oak., CA
on September 14, 2011
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Yummie and easy. I chopped the almonds very fine (in my Magic Bullet, rolled and partially froze the dough (no patience. I sliced two a little more than 1/4" and those were not crispy. All the others were very crispy, tender and wonderful. 325 degrees was the best temp.
By reenbojunk_6319166
Greenfield, WI
on December 27, 2010
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I was very happy with all the cookies I baked this year, but these were my favorites...crispy and delicate...and sooo easy to make!
By sherrigo123_110...
Putnam Valley, NY
on December 20, 2010
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I get nothing but compliments on these cookies. You can vary the recipe by exchanging the vanilla extract for lemon extract (use the real lemon extract or rum/ rum extract.
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