I’m back from Florida! Have I ever mentioned that Chicago is COLD?
Here are a few highlights from last week…
Beaches…
15-mile bike ride though the Everglades…
Gators! Seen on said bike ride…
And a sunset boat ride.
It was a fun, relaxing week (in spite of the many things that probably could have killed me, insane Florida drivers coupled with construction on every single road being at the top of the list), but now it is time to start thinking about Christmas again! And you know what that means…
Another cookie recipe!
This recipe was responsible for a large portion of the crazy kitchen mess that erupted during my cookie-baking marathon the week before I left. I guess that is what happens when you ice/decorate cookies. Also when you’re a naturally messy person. Bad combo.
These guys are a nice alternative to the usual sugar cookie. They are nicely almondy without being too in-your-face about it. If you’re looking for a cutout cookie recipe but don’t want to resort to a traditional sugar cookie, these would be a great option.
They also give you an excuse to play with sprinkles and food coloring. Win? Yes. Obviously.
Vienna Almond Cutouts
Ingredients
For the cookies:
- 3/4 cup slivered almonds
- 2 1/4 cups flour
- 1/4 teaspoon salt
- 1 cup butter softened
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon lemon zest
- 1/4 teaspoon almond extract optional
For the Royal Icing
- 4 1/2 cups powdered sugar
- 3 tablespoons meringue powder*
- 1/2 teaspoon cream of tartar
- 1/2 cup warm water
- 1 teaspoon vanilla
Instructions
Make the cookies:
- Preheat oven to 350 degrees.
- Spread almonds in a single layer in an oven-proof dish (I usually use a cake pan for this). Toast in the oven for 5-7 minutes or until they just start to lightly brown. Watch them, though - if you start to smell them, they're probably already starting to burn!
- In a food processor, pulse toasted almonds until finely ground. Combine in a bowl with flour and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add egg, lemon zest and extracts and beat until combined. Beat in as much of the flour mixture as you can with the mixer, stirring in the remaining flour by hand. (If using a stand mixer, you will be able to add all of the flour mixture with the mixer.)
- Divide dough in half. Wrap each half in plastic wrap and chill for 1-2 hours or until dough is easy to handle.
- Preheat oven to 350 degrees.
- On a lightly floured surface, roll half of the dough to 1/4 inch thick. Use cookie cutters to cut into desired shape; reroll and rechill scraps as necessary. Place cutouts 1 inch apart on an ungreased cookie sheet. Repeat with the remaining half of the dough.
- Bake for 8-10 minutes or until edges are light brown and centers are set. Cool on a cookie sheet for 1 minute before transferring to a wire rack. Cool completely before decorating with royal icing.
Make the royal icing:
- In a large bowl, combine powdered sugar, meringue powder and cream of tartar. Add water and vanilla; beat with an electric mixer on low speed until combined, then on high speed for 7 to 10 minutes or until icing is very stiff.
- If necessary, stir in enough water, 1 teaspoon at a time, to make an icing of piping consistency. For a spreadable icing, continue adding water until icing is the consistency of thick paint. If desired, add paste food coloring.
- When not using icing, keep it covered with plastic wrap or a damp paper towel to keep it from drying out.
Notes