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1991 2nd Place: Oma's Almond Cookies

Recipe By :
Serving Size :120
Cuisine :
Main Ingred. :
Categories :Bars and Cookies Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
2 c Butter --softened
2 c Sugar
2 Eggs
1 Lemon --grated rind and
Juice
4 c All-purpose flour
1 ts Baking powder
1 pn Salt
1/2 lb Unblanched almonds --finely
Ground or grated
1 Colored sugars for garnish
Optional

Preparation time: 30 minutes Chilling time: 8 hours or overnight=20 Cooking
time: 10 minutes=20 1. Cream butter and sugar in large mixer bowl of
electric mixer.=20 Beat in eggs, one at a time. Beat in lemon rind and
juice. Mix flour,=20 baking powder and salt. Stir flour mixture and ground
almonds into=20 butter mixture to make a soft dough. Divide dough into
quarters.=20 Refrigerate dough, wrapped in wax paper, until firm, at least
8 hours=20 or overnight.=20 2. Heat oven to 350 degrees. Have ungreased
baking sheets ready.=20 3. Roll out one dough portion on lightly floured
pastry cloth with a=20 rolling pin covered with stocking or roll between
sheets of lightly=20 floured wax paper to 1/8 -inch thickness. Cut out with
cookie=20 cutters. Return dough to refrigerator if it gets too soft.
Transfer=20 to baking sheets, leaving 2 inches between each cookie.
Sprinkle with=20 colored sugar if desired.=20 4. Bake until very light
brown at edges, 8 to 10 minutes. Transfer=20 to wire racks to cool. Store
in a covered tin.=20 This second-place winner, from Judy M. Drux of Dyer,
Indiana, makes=20 very thin, crisp, delicate cookies. The dough keeps well
in the=20 refrigerator if well-wrapped. This cookie was a tribute to her=20
husband's grandmother, Antonia Drux, who emigrated to this country=20 from
Germany in 1923. (Oma means "grandma" in German.) A great recipe from: The
Recipe Collector Web Page http://users.southeast.net/~tbankerd From:timothy
P. Bankerd


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