NEW YORK – Kathy Boulukos Chairman, Recipe Club of St. Paul in Hempstead, NY, shared “with love” the following recipe for Almond Cookies.
She noted that “I was blessed to have a mother who loved to bake, and she taught me many terrific recipes, when I was little. This cookie recipe is one of my favorites, because it’s easy to prepare, and a little different. I hope you try it!”
2 sticks unsalted butter, at room temperature
1 cup sugar
1 teaspoon double acting baking powder
4 eggs, separated, at room temperature
3 1/2 cups all-purpose flour
12 ounces shelled almonds, chopped
Confectioner’s sugar for dipping
1 cup orange marmalade or your favorite preserves
Preheat oven to 350 degrees F. Cream the butter and sugar in the bowl of a stand mixer with the paddle attachment. Add the baking powder and then the egg yolks, one at a time, beating well after each addition. When the yolks are blended, add the flour, one cup at a time, combining well to form a soft dough. In another bowl, beat the egg whites until fluffy, but not stiff.
Shape dough into round flattened balls, one inch in diameter. Dip each cookie into the beaten egg whites, and roll in the chopped nuts. Make a dent in the center of each cookie and place on an ungreased cookie sheet, about one inch apart. Bake for 20-25 minutes until lightly golden. Let stand on the cookie sheet to cool and then dip each in confectioner’s sugar. Put a teaspoon of marmalade or your favorite preserves in the center. Store in an airtight container. Recipe yields 40-45 cookies. Enjoy!