These traditional German cookies are a holiday baking standard. They’re delicate, buttery and absolutely irresistible.
Prep time: 15 minutes
Cook time: 16 minutes
Servings: Makes 36 cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup shortening
- 1/3 cup granulated sugar
- 2/3 ground blanched almonds
- 1 2/3 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup confectioners’ sugar
- 1 teaspoon cinnamon
In a large bowl, cream butter and shortening with a mixer on high speed until light and fluffy, about 30 seconds. Add granulated sugar and almonds and beat until well incorporated. Sift flour and salt into butter and sugar mixture and mix with spoon until soft dough forms. Form dough into disk and wrap in plastic wrap. Refrigerate until firm, at least 1 hour.
Preheat oven to 325°F.
Cut off a small chunk of dough and roll with hands until pencil thin. Cut into about 3-inch lengths and form into crescents. Place on parchment-lined baking sheets. Repeat with remaining dough, spacing cookies about 2 inches apart. Bake cookies just until set, about 14-16 minutes.
Combine confectioners’ sugar and cinnamon in small bowl. While slightly warm, sift cinnamon-sugar mixture over cookies.
ORANGE & FIELD TIP: Be careful not to overcook these delicious cookies. They should be set but not browned.