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“Cooking Light, August 2007. The dough for these cookies needs to be refrigerated for 1 hour before baking.”
READY IN:
45mins
SERVES:
30
UNITS:
US

Ingredients Nutrition

Directions

  1. Place butter and granulated sugar in a medium bowl; beat with a mixer at medium speed until well blended (about 2 minutes).
  2. Place almonds in a spice or coffee grinder; process until finely ground.
  3. Combine flour, ground almonds, 2/3 cup powdered sugar, salt, 1/4 teaspoon cinnamon, and cloves.
  4. Add flour mixture to butter mixture; beat until just combined.
  5. Add 1/4 cup ice water; beat on low speed until moist.
  6. Gently press mixture into a ball; wrap in plastic wrap. Refrigerate 1 hour or until thoroughly chilled.
  7. Preheat oven to 300°F COat baking sheet with cooking spray.
  8. Shape dough into 30 (1-inch) balls.
  9. Place balls 2 inches apart on coated baking sheet.
  10. Bake for 25 minutes.
  11. Cool on a wire rack.
  12. Combine 2 teaspoons powdered sugar and 1/8 teaspoon cinnamon.
  13. Sprinkle sugar mixture evenly over cooled cookies.

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