Almond-Coated Sugar Cookies
During Christmas time this is the most popular cookie in my household. It is my brother absolute favorite cookie, and he insists that I make them for him every year.
First begin by sifting 1 2/3 cups all-purpose flour and 1/4 teaspoon of salt into a large bowl. In an electric mixer beat together 2/3 cups softened butter, 1/4 granulated sugar, 1 tablespoon of Vanilla Sugar(mix 2 1/2 cups granulated sugar and 2 vanilla pods together and set aside for 7-10 days to let vanilla pods infuse into the sugar) at high speed until creamy. Then add 1/4 teaspoon of vanilla extract and 2 large egg yolks, and mix until just blended. Turn the electric mixer to low speed and slowly add the dry ingredients to make a soft dough(sifted flour and salt mixture). Once the dough begins to form, turn the dough out onto a slightly floured surface and knead it until smooth. Wrap the dough in plastic wrap and then refrigerate for about 30 minutes.
After the dough has refrigerated, preheat the oven to 350 degrees Fahrenheit. Then form dough into 35-40 balls the size of walnuts. Press down in the center of each cookie with a teaspoon to create a dimple. Then in a separate shallow bowl mix together 1/4 cup firmly packed light brown sugar and three tablespoons of finely chopped almonds. In another small separate bowl beat together 1 egg yolk with 1 teaspoon of milk, and brush the mixture onto each cookie. Then immediately after that roll the cookie into the brown sugar/almond mixture. Place cookies on cookie tray 2 inches apart from each other. Lastly fill the dimple of each cookie with orange marmalade or strawberry jam. Bake cookies for 15-20 minutes in the oven until golden brown.
For the frosting combine 1/3 cup sifted confectioners' sugar with 1 tablespoon of fresh lemon juice. Spoon frosting over cookies as soon as they come out of the oven.
These cookie are always a hit, but they are a demanding cookie to make. Make sure to make the vanilla sugar about a week ahead of the time you are going to make these cookies. Also you might needs to double the frosting recipe to cover all of the cookies.
First begin by sifting 1 2/3 cups all-purpose flour and 1/4 teaspoon of salt into a large bowl. In an electric mixer beat together 2/3 cups softened butter, 1/4 granulated sugar, 1 tablespoon of Vanilla Sugar(mix 2 1/2 cups granulated sugar and 2 vanilla pods together and set aside for 7-10 days to let vanilla pods infuse into the sugar) at high speed until creamy. Then add 1/4 teaspoon of vanilla extract and 2 large egg yolks, and mix until just blended. Turn the electric mixer to low speed and slowly add the dry ingredients to make a soft dough(sifted flour and salt mixture). Once the dough begins to form, turn the dough out onto a slightly floured surface and knead it until smooth. Wrap the dough in plastic wrap and then refrigerate for about 30 minutes.
After the dough has refrigerated, preheat the oven to 350 degrees Fahrenheit. Then form dough into 35-40 balls the size of walnuts. Press down in the center of each cookie with a teaspoon to create a dimple. Then in a separate shallow bowl mix together 1/4 cup firmly packed light brown sugar and three tablespoons of finely chopped almonds. In another small separate bowl beat together 1 egg yolk with 1 teaspoon of milk, and brush the mixture onto each cookie. Then immediately after that roll the cookie into the brown sugar/almond mixture. Place cookies on cookie tray 2 inches apart from each other. Lastly fill the dimple of each cookie with orange marmalade or strawberry jam. Bake cookies for 15-20 minutes in the oven until golden brown.
For the frosting combine 1/3 cup sifted confectioners' sugar with 1 tablespoon of fresh lemon juice. Spoon frosting over cookies as soon as they come out of the oven.
These cookie are always a hit, but they are a demanding cookie to make. Make sure to make the vanilla sugar about a week ahead of the time you are going to make these cookies. Also you might needs to double the frosting recipe to cover all of the cookies.
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