These Almond Sable Cookies are a must try during this holiday season, it's a Christmas Butter Time Cookie. I have posted a simpler recipe before, French Butter Cookies, but this recipe that I am sharing with you today has almond meal and I added in Cointreau to give some oomph to the flavour.
Ingredients
- 160 gm butter
- 80 gm icing sugar
- 2 egg yolks
- 2 tsp Cointreau
- 200 gm plain flour
- 50 gm almond meal
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 egg yolk for egg wash
Method
- Cream the butter and sugar till well incorporated.
- Add in the egg yolks, one at a time.
- Sift in the plain flour, baking powder and salt. Mix well with a spatula.
- Mix in the almond meal, followed by the Cointreau.
- Dough is sticky. Roll out the dough to about 1/4 inch thick, in between two plastic sheets and place in the freezer to harden, about 30 mins.
- Cut out the dough with a cookie cutter (4.5 cm dia.) Place the cookies on a parchment lined baking tray and put the whole tray into the freezer for about 10 mins.
- Lightly brush the cookies with egg wash, twice. Then with the back of a fork, draw a criss-cross pattern on each cookie.
- Bake in a preheated oven @ 180 deg.C for 15 mins. till golden brown. Let cookies cool on a wire rack before storing in an airtight cookie jar.
- Yield : 36 cookies
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