lisa-s.ca

I’ve been baking a lot the past couple days for the local fair, and Miss Rachel asked if I could share the recipes, so I thought, why not. The first one I’d like to share with you is “heirloom cookies”. I wasn’t really sure how these were going to taste, but they’re actually really good. (Sorry the picture’s not really good, there was no camera so I took it with my webcam…)

Ingredients

• 1 cup butter, melted (recipe says softened, I recommend melted)
• 1 cup icing sugar
• 1 tbsp vanilla
• 1 to 1 1/4 cup finely ground almonds (I only used 1 cup and they turned out fine)
• 2 cups flour
• 1/2 tsp salt

• 1/2 cup icing sugar (for coating)
• 2 tsp cinnamon

Instructions

1. Pre-heat oven to 325F.
2. Cream butter and icing sugar in a medium bowl.
3. Blend in vanilla and almonds.
4. Combine flour and salt. (I do this on top of the wet mixture – less dishes, but you can also do this in a separate bowl.)
5. Stir the wet and dry mixtures together until smooth.
6. Shape dough into balls the size of a teaspoon or a tablespoon and place on an ungreased cookie sheet (or cover your cookie sheet in parchment paper, then it’s easier to clean). I used a small cookie scoop to size them then formed them into balls.
7. Put cookies in oven and bake for 15-18 minutes. Meanwhile, combine the icing sugar and cinnamon for the coating in a small bowl (I just used a cereal bowl.).
8. Take the cookies out of the oven and roll in the cinnamon mixture. Place on a cooling rack to cool. (Try not to move the cookies after you put them on the cooling rack.) You can sprinkle any excess cinnamon mixture on top of the cookies.

Yields about 2-3 dozen cookies. Cookies have a similar texture to a shortbread or sugar cookie.