Makes about 600 tiny cookies SERVINGS
- 1 cup unsalted butter, softened
- 1 cup dark brown sugar
- 1 large egg
- 1 cup almonds, finely ground
- 2-3⁄4 cups all-purpose flour, divided
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon freshly ground cardamom
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon ground nutmeg
- In a large bowl, cream butter and sugar using an electric mixer. Add egg and ground almonds.
- In another bowl, mix 2-1⁄2 cups flour with baking powder, baking soda, cardamom, cinnamon, pepper, cloves, allspice and nutmeg.
- Blend dry ingredients into creamed mixture until a stiff dough forms. If the dough is too wet, add more flour, 1 tablespoon at a time, until it forms a stiff dough that is easy to roll.
- Shape dough into a ball. I think it’s easier to roll out the dough if it’s chilled. Put in refrigerator for 1 hour or freezer for 15 minutes.
- Preheat oven to 375 degrees.
- Cut off a portion of dough at a time and roll between your hands and a lightly floured work surface to make slim ropes about 1⁄2 inch thick. Place 4 or 5 ropes on an ungreased cookie sheet. Cut ropes into 1⁄2-inch pieces using a sharp, small knife. Separate pieces.
- Bake for 8 minutes or until cookies are lightly browned and dry. Remove from oven; cool on baking sheet.
- Store in an airtight container for up to a month. Makes about 600 tiny cookies. Find more traditional holiday treats, decor and activities in Have an Old-Fashioned Holiday.
This recipe was provided by Kristin Hoffman, whose blog Baker Bettie shares tons of recipes, basic baking tips and beautiful pictures.