In our family, these cookies were always made for Christmas but I like them so much that I make them all year round! They are delicious with coffee or tea and they make a lovely gift.
The recipe is quite large and yields about 100 – 110 cookies. Since the cookies freeze really well, I just place whatever I don’t need into the freezer and have them ready for a treat or when unexpected guests turn up for a visit. If however you prefer to make fewer cookies, just cut the recipe in half!
300g butter 1 cup (200g) sugar 2 large eggs 500 g all purpose flour 4 ½ tsp baking powder Garnish 1 egg for glaze Finely chopped peeled almonds and pearl sugar
In a mixer, cream butter and sugar until light and fluffy. Add the eggs and beat well. Add flour mixed with baking powder and with a wooden spoon, mix until well blended. Be careful not to over blend.
Gather dough into a ball and place in plastic bag or wrap in plastic foil. Place in refrigerator to chill, for at least one hour.
Remove dough from refrigerator and knead a little bit on a very lightly floured board. Roll out dough, using 1/3 of the dough at a time, and with a cookie cutter cut out cookies to desired size and shapes.
Place on a baking sheets that have been covered with baking paper. Brush with egg glaze and sprinkle with almond and pearl sugar mixture.
Bake in a preheated oven, 160C/300F, for about 7 – 10 minutes or until cookies just start to color very lightly. Cookies should not brown at all!
Cool on baking racks and then store in airtight container or freeze until ready to use!
The cookies are also great without the almonds and/or sugar.
©KaritasM – December 2020