Prep 1 hr
Cook 12 mins
These were my Grandmother's special cookies. Her mother was originally from Iceland, so I believe this is the origin for this particular recipe. We made these at home every Christmas as part of our holiday baking. They melt in your mouth like a shortbread, and have a lovely almond flavour. The dough is easier to work with if chilled as per the instructions. They freeze very well. Don't forget to put on a CD with your favourite Christmas music while making these little beauties.
- 2 3⁄4 cups pastry flour
- 1 cup butter
- 4 ounces almonds, finely ground
- 1⁄4 cup sugar
- 1 teaspoon vanilla
- icing sugar
- Combine the cake flour, almonds, and sugar. Mix well.
- Add vanilla, and cut in butter until the mixture resembles coarse oatmeal. Using hands form into a dough.
- Chill covered in the fridge for at least 1/2 hour.
- Remove from fridge and cut off pieces the size of a pecan and roll between palms to the width of a little finger. Don't let the ends taper. Bend into a crescent moon shape and place on baking sheet.
- Bake at 350 for 12 - 15 minutes. Remove from baking sheet onto wire rack.
- While still warm, roll in icing sugar. Chill for 24 hours.