I learned this super easy quick cookies from my friend Angela. It has very few ingredients and no tools is needed other than your hands, which means you just clean the bowl afterwards– That’s IT!! Better yet, the dough can be made ahead of time and chilled until ready to bake (I tried chilling mine 2 days in the fridge but you can freeze it for a longer life). Although the look is not as fancy as cut-out cookies, but ice box cookies really save lots of time and none of the dough goes to waste! The flavor is rich, buttery and yet fluffy at the same time… what a perfect match with a cup of tea! If I were having a tea party, this irresistible cookies is definitely on my menu.
Almond Cookies Recipe (makes 40 pcs)
8 oz (2 sticks) butter at room temperature
1 3/4 cup flour
1 cup ground almond (orig. recipe calls for 3/4 cup)
1/2 cup sugar
1/4 tsp vanilla extract
1/4 tsp salt
- Combine all dry ingredients in a bowl, add butter and vanilla extract. Use both hands to rub butter into flour mixture to form a dough (do not knead!). Shape the dough into cylinder, wrap up and chill in the fridge to harden. (This will make it easier to slice the cookie dough and also prevent the cookies from spreading out too much during baking. Alternatively you can use cookie cutter to cut out the dough).
- Preheat oven to 350°F. Unwrap cookie dough and slice into 1/4 inch thickness. (Feel free to brush egg wash or make impression on the top). Line on cookie tray and bake for 20-22 minutes, or until lightly brown. Leave cookies in tray for 2 minutes before transferring onto cooling rack. Store in air tight container.