Wednesday, December 8, 2010

Spiced Almond Cookies

These rich and spicy almond cookies are especially nice during the holiday season with a mug of hot cocoa or apple cider. This recipe makes 6 dozen cookies - plan on starting the recipe at least a couple of hours before you want to bake the cookies, because the dough needs to chill in the refrigerator.

1 cup butter
1 cup packed dark brown sugar (you can use light but I prefer dark)
1/2 cup granulated sugar
2 eggs
1 tsp real vanilla
2 3/4 cup all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground allspice
Pinch of ground nutmeg
Pinch of ground cloves
Opt: Pinch of freshly ground black pepper (enhances the "punch" of the other spices)
1 cup finely chopped blanched almonds

In a mixing bowl cream together the butter, brown sugar and white sugar. Add the eggs and vanilla, and beat well. In a separate bowl combine the remaining ingredients EXCEPT the almonds. Stir the flour mixture into the creamed mixture, then add the almonds and stir well until thoroughly combined. Use your hands to shape this dough into two 9-inch-long rolls. Wrap each roll in plastic wrap (waxed paper will also work) and refrigerate for at least 2 hours or overnight - the dough needs to be thoroughly chilled.

Preheat oven to 375F degrees. Unwrap a roll, slice into 1/4-inch-thick rounds, place on an ungreased cookie sheet and bake about 8 to 10 minutes until done. Remove cookie sheet from oven and allow cookies to cool 1 minute on the sheet before removing. Repeat until both rolls have been sliced and baked.

Zestfully yours,
Carolina Sauce Company

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