VIRGINIA'S FRENCH ALMOND COOKIES
(Columbus, Ohio)
"Virginia O'Neill began making Christmas cookies the day after Thanksgiving and continued making a batch a day until the twentieth of December. "I'd grown up as a single child, raised by a wealthy aunt and uncle who were older and quiet. They had cooks and servants and everything was always perfect. I distinguished myself by preparing dinner on the cook's night off and by baking cookies and pies. I started collecting Christmas cookie recipes in grade school, and even after I married into a different life - my husband was a dashing working man and I had six children - my aunt and uncle expected me to bake. I used to love doing it. Hundreds of intricate, delicate cookies. It was a way of reconciling where I'd come from and what I'd become, I guess. Always use a little less butter than is called for, that is the secret.
The French Almond cookies last for a month, if you store them in a tin, with wax paper between the layers."
1/2 pound (2 sticks) lightly salted butter, cut into chunks
1 1/4 cups packed light brown sugar
1 1/4 cups granulated sugar
1 tablespoon honey
2 large eggs, well beaten
2 cups ground almonds
3 cups all-purpose flour
1 teaspoon baking soda
1/2 cup slivered almonds
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Cream the butter and sugars until smooth. Stir in the honey, eggs, and ground almonds. Combine the flour and baking soda, then add to the butter mixture. Mix well.
Pinch off a piece of dough the size of a walnut (about 2 tablespoons). Roll it between your palms to form a cigar shape. Place on the baking sheet. Repeat, placing the cookies 2-inches apart. Push a slivered almond into the center of each cookie.
Bake until golden brown, about 10 minutes. Immediately transfer to a wire rack to cool. Let the baking sheet cool and reline with parchment before shaping and baking more cookies.
Makes about 11 dozen cookies
Source: One Big Table by Molly O'Neill
(Columbus, Ohio)
"Virginia O'Neill began making Christmas cookies the day after Thanksgiving and continued making a batch a day until the twentieth of December. "I'd grown up as a single child, raised by a wealthy aunt and uncle who were older and quiet. They had cooks and servants and everything was always perfect. I distinguished myself by preparing dinner on the cook's night off and by baking cookies and pies. I started collecting Christmas cookie recipes in grade school, and even after I married into a different life - my husband was a dashing working man and I had six children - my aunt and uncle expected me to bake. I used to love doing it. Hundreds of intricate, delicate cookies. It was a way of reconciling where I'd come from and what I'd become, I guess. Always use a little less butter than is called for, that is the secret.
The French Almond cookies last for a month, if you store them in a tin, with wax paper between the layers."
1/2 pound (2 sticks) lightly salted butter, cut into chunks
1 1/4 cups packed light brown sugar
1 1/4 cups granulated sugar
1 tablespoon honey
2 large eggs, well beaten
2 cups ground almonds
3 cups all-purpose flour
1 teaspoon baking soda
1/2 cup slivered almonds
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Cream the butter and sugars until smooth. Stir in the honey, eggs, and ground almonds. Combine the flour and baking soda, then add to the butter mixture. Mix well.
Pinch off a piece of dough the size of a walnut (about 2 tablespoons). Roll it between your palms to form a cigar shape. Place on the baking sheet. Repeat, placing the cookies 2-inches apart. Push a slivered almond into the center of each cookie.
Bake until golden brown, about 10 minutes. Immediately transfer to a wire rack to cool. Let the baking sheet cool and reline with parchment before shaping and baking more cookies.
Makes about 11 dozen cookies
Source: One Big Table by Molly O'Neill
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