Moroccan Spice Cookies

Name: Moroccan Spice Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 32 cookies
Ingredients: 2 cups flour; 1/2 teaspoon salt; 2 teaspoons Ras El Hanout Spice Blend; 1/2 teaspoon ground cinnamon; 1 cup unsalted butter; 1/2 cup sugar; 2 teaspoons almond extract (vanilla also works); 32 whole almonds

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Recipe by melbalou

This is adapted from an old recipe of my mother's, which I believe was from a church cookbook. I was looking for a way to use the wonderful ras-el-hanout spice blend I had on hand and came up with this. I take them to my office holiday cookie swap every year and they're always a hit. Ras-el-hanout can be found at Middle Eastern grocery stories, but I recommend the blend sold by The Spice House (www.thespicehouse.com).

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READY IN: 32mins

YIELD: 32 cookies

UNITS: US

INGREDIENTS

Nutrition

2

cups flour
¹⁄₂

teaspoon salt
2

teaspoons Ras El Hanout Spice Blend
¹⁄₂

teaspoon ground cinnamon
1

cup unsalted butter
¹⁄₂

cup sugar
2

teaspoons almond extract (vanilla also works)
32

whole almonds

DIRECTIONS

Sift flour, salt, ras-el-hanout and cinnamon into a small bowl.
In a medium bowl, whisk together butter and sugar.
Add almond (or vanilla) extract and whisk until fluffy.
Stir in flour mixture and mold dough into a ball.
Wrap dough in plastic wrap and refrigerate at least 1 hour.
Preheat oven to 350°F
Roll dough into 3/4 inch balls and roll lightly in sugar if desired.
Place cookies on parchment-lined cookie sheet.
Flatten cookies with bottom of glass or back of fork and press a whole almond into center of each cookie.
Bake 12 minutes until edges are lightly golden.

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