Goldy's Nuthouse Cookies

Recipe by Kerena
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READY IN: 1hr 20mins
SERVES: 36
YIELD: 72 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Blend the almonds, baking soda, salt, cake flour and all purpose flour; set aside.
  • In a large mixing bowl, beat the unsalted butter until creamy, about 5 minutes.
  • Add the confectioners' sugar and beat on medium low until very creamy, about 5 minutes.
  • Reduce the speed to low; add the egg and vanilla; continue to beat until well blended.
  • Stir in the flour mixture just until well combined; do not overbeat.
  • Divide the batter into 3 equal parts and equally distribute them in the bottom of zipper plastic freezer bags.
  • Roll each section of the dough into logs.
  • Zip the bags closed and place them in the freezer overnight.
  • Preheat oven to 350 degrees Fahrenheit.
  • Remove 1 log at a time from the freezer.
  • While each log is still frozen, place it on a cutting board.
  • Use a large sharp knife to divide each log into 24 equal pieces.
  • Place 12 cookies on an ungreased Silpat, or parchment paper, on top of a cookie sheet.
  • Flatten each cookie slightly with the palm of your hand.
  • When the first 2 dozen cookies are baked and cooling, you may start on another roll.
  • The cookies hold together better, cook more evenly, and develop a better texture if they are placed in the oven while still frozen.
  • Bake one sheet at a time for 10 minutes or until golden brown on the edges.
  • Rotate the cookie sheets from front to back after 5 minutes.
  • Cool completely on racks.
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