* Exported from BigOven *

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


** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

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"MOMPEAGRAM" > wrote in message
news:1102982088.c58e69b5d709d0c10118141c076705ad@t eranews...
> * Exported from BigOven *
>
> 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
>
>
> ** This recipe can be pasted directly into BigOven for Windows. **
> ** Easy recipe software. Try it free at: http://www.bigoven.com **
>
>
>
>