Sunday, December 6, 2009

To swap or not to swap...

I would NOT swap these cookies! Not because they aren't good but because they are SO good. I would keep these all to myself. I organized my first cookie swap a few weeks ago. It was a lot of fun! We are planning to have another one in February. You should really try these cookies. You will not be sorry.


1 1/2 cups unsalted butter
3/4 cup confectioners' sugar
1/2 teaspoon salt
1 1/2 cups finely ground almonds (put in food processor or chopper)
4 1/2 teaspoons vanilla extract
3 cups sifted all-purpose flour
1/3 cup confectioners' sugar for rolling

Preheat oven to 325 degrees F.
Cream butter or margarine in a bowl, gradually add confectioners' sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well.
Shape into balls (or crescents) using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15-20 min. Do not brown. Cool slightly, then roll in the extra confectioners' sugar.


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