The dough should be prepared 12 hours before it is to be baked.
Ingredients
- 1 cup (1/2 pound) unsalted butter
- 1 cup granulated sugar
- ¼ teaspoon cinammon
- 2 ⅓ cups almond flour (see note)
- Grated rind of 1/2 lemon
- 2 large egg yolks
- 3 to 4 cups sifted all-purpose flour
- 1 egg yolk beaten with 1 teaspoon cold water
84 cookies
Preparation
- Preheat oven to 350 degrees.
- Butter a cookie sheet.
- Knead the butter until it is soft and pliant, but not greasy. Add sugar, cinnamon, almond flour, lemon rind and two egg yolks.
- Gradually work in flour, either kneading by hand or with the dough hook of an electric mixer. Work in just enough flour to give you a firm, homogenous mass. If dough is too crumbly, work in a little extra egg yolk.
- Wrap in plastic or place in plastic bag and chill overnight.
- Cut dough into convenient pieces to work with. Lightly flour a pastry board and rolling pin and roll dough out to a thickness of one-eighth inch. Using cutters that are about one and a half to two inches across, cut out Christmas shapes. Press scraps together and reroll.
- Place cutout cookies on cookie sheet. Brush with egg wash. Bake for 10 to 12 minutes.
- Cool on rack and store in airtight tin. Keep in a cool, dry place.
- Almond flour is finely pulverized blanched almonds. It is available at H. Roth & Son, 1577 First Avenue, at 82d Street, (734-1110) for $3.50 a pound.
Dining and Cooking