vanilla almond horn cookies |
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This is from my fabulously talented friend Isabelle.
She makes the most delicious French and Persian foods, speaks at least 5 languages, plays a mean game of tennis, and with unbelievable aplomb, drives a carpool full of stinky soccer or water polo boys. And she's really nice and has a rockin' French accent to boot. At our most recent 4th of July Food-a-palooza, she brought these buttery cookies that melt in your mouth and have you reaching for another before you are even finished chewing the the first. |
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3 cups flour
Pinch of salt 2 cups butter (4 sticks) 3/4 of a cup of powdered sugar |
2t vanilla
1 cup ground almonds (available at Trader Joes') Powdered sugar for dusting |
Cut butter into tiny pieces and mix with your hands into the flour and salt. Add sugar, vanilla and almond powder. Mixed thoroughly and quickly to make a dough. Refrigerate for 1 hour.
Shape approximately 1 1/2 - 2T dough into a crescent moon. Bake at 350 degrees on ungreased baking sheets for about 15 minutes, until light tan. Remove from oven, cool slightly and roll in powdered sugar to coat.
Shape approximately 1 1/2 - 2T dough into a crescent moon. Bake at 350 degrees on ungreased baking sheets for about 15 minutes, until light tan. Remove from oven, cool slightly and roll in powdered sugar to coat.
