Ingredients
3 sticks Unsalted Butter, Room Temperature
1/4 cups White Sugar
1/4 teaspoons Salt
1 Tablespoon Vanilla Extract
1/2 teaspoons Cinnamon
1- 1/2 cup Almond Meal
3 cups Flour
1 cup Powdered Sugar
Method
Sources
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Recipe1M+
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Recipe1M+
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Pure vanilla extract — everyday baking, custards, frosting
Pure almond — frangipane, amaretti, cherry pie enhancement
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Neutral spirit for homemade vanilla extract — split beans, wait 8 weeks
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Pure vanilla extract — everyday baking, custards, frosting
Pure almond — frangipane, amaretti, cherry pie enhancement
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Neutral spirit for homemade vanilla extract — split beans, wait 8 weeks
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preheat your oven to 350 f. in the bowl of an electric mixer whip the butter until light and fluffy. then add the sugar, salt, vanilla, cinnamon and almond meal and mix this in. lastly add your flour about 1/2 cup at a time mixing it in each time. the dough will be a little crumbly but thats ok. now form the cookies using a tablespoon measure to scoop the dough and roll it into balls. place the cookies on a baking sheet leaving just a little space between them. cook them for 12 to 15 minutes if baking right away. if you are cooking them from frozen they will take about 20 to 22 minutes. they should be just lightly browned. move them to a cooling rack and allow them to cool for a few minutes. while they are still warm roll them in the powdered sugar then put them back on the cooling rack to cool completely. once your cookies are room temperature you will want to roll them in the powdered sugar again to coat them completely.