type: refrigerator, rolled makes: about 30 1 cup butter, room temperature 3/4 cup powdered sugar zest of 1 lemon 1 teaspoon vanilla 1 teaspoon almond extract 3 eggs 1-1/2 cup all-purpose flour 1 teaspoon baking powder 3/4 cup ground almonds semi-sweet chocolate, melted Preheat oven to 350F. Lightly grease cookie sheets or line with parchment paper. Beat the butter and sugar until light and fluffy. Add the vanilla and almond extract. Beat in the eggs, one at a time. Slowly add the flour, baking powder, and ground almonds. Knead a few times. Cover and refrigerate 30 minutes. Roll out dough between two pieces of wax paper until 1/4" thick. Carefully remove the top sheet of wax paper. Cut out 2" circles and place on cookie sheet about 2" apart. Bake 20 minutes or until lightly browned. Transfer to wire racks to cool. Spread cookies with some melted chocolate, top with a second cookies to make a "sandwich". Reviews Linda from Gibsons British Columbia I made these cookies exactly as recipe stated, I could not roll the cookies, I had to drop them by spoonfuls and shape them. They are the most tasteless cookies I have ever eaten. I recently purchased a bag of the same name cookies and they were "to die" for. Are the amts. correct on these. Lissy Rivera from Connecticut These were some of the best cookies I have ever tasted in my life. My friend introduced me to them and they were delicious. I highly recommend them to anyone who can bake. These are not too hard to make and once they're done you'll never regret making them because they are so tasty. |
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Argentine Filled Cookies |