One part of the video that was left out on the editing room floor….er….computer virtual trash….was that “Cousin Donna” isn’t *my* cousin. I’ve never even met her! But it’s my good friend Sue Ann Ciccone’s cousin…and this recipe is from her.
When we first moved into our new neighborhood almost 8 years ago, the gals got together every holiday season for a cookie swap. Well, truthfully, it was really about getting together for wine, cheese and other goodies. The cookie swap was just excuse that we’d give to our husbands 😉
Sue Ann brought these super-light, almost melt in your mouth almond cookies, a recipe she got from her Cousin Donna. I’ve made them every year since, normally tripling the batch because they are so popular at my house and amongst friends.
Cousin Donna's Almond Cookies
- 1 cup butter, softened
- 1/3 cup sugar
- 2/3 cup cup ground roasted almonds (use spice grinder to grind into powder form)
- 1-2/3 cups Gold Medal® all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup powdered sugar
- Heat oven to 325°F.
- In large bowl, beat butter, sugar and ground almonds with electric mixer on medium speed until smooth. In another bowl, stir together flour and salt. With electric mixer on low speed, add flour mixture to butter mixture.
- Shape dough into tablespoon-size balls. Place on ungreased cookie sheets.
- Bake 10 to 15 minutes or until the bottoms have browned (the tops of the cookies will remain a light color.) Remove to cooling rack. Cool completely, about 30 minutes.
- Mix cinnamon, nutmeg and powdered sugar. Dip tops of cookies into mixture.