1991 2nd Place Oma's Almond Cookies
- 2 c Butter, softened
- 2 c Sugar
- 2 Eggs
- 1 Lemon, grated rind and juice
- 4 c All-purpose flour
- 1 ts Baking powder
- Pinch salt
- 1/2 lb Unblanched almonds, finely
- Ground or grated
- Colored sugars for garnish,
- Optional
Preparation time: 30 minutes Chilling time: 8 hours or overnight Cooking
time: 10 minutes
1. Cream butter and sugar in large mixer bowl of electric mixer. Beat in
eggs, one at a time. Beat in lemon rind and juice. Mix flour, baking powder
and salt. Stir flour mixture and ground almonds into butter mixture to make
a soft dough. Divide dough into quarters. Refrigerate dough, wrapped in wax
paper, until firm, at least 8 hours or overnight.
2. Heat oven to 350 degrees. Have ungreased baking sheets ready.
3. Roll out one dough portion on lightly floured pastry cloth with a
rolling pin covered with stocking or roll between sheets of lightly floured
wax paper to 1/8 -inch thickness. Cut out with cookie cutters. Return dough
to refrigerator if it gets too soft. Transfer to baking sheets, leaving 2
inches between each cookie. Sprinkle with colored sugar if desired.
4. Bake until very light brown at edges, 8 to 10 minutes. Transfer to wire
racks to cool. Store in a covered tin.
This second-place winner, from Judy M. Drux of Dyer, Indiana, makes very
thin, crisp, delicate cookies. The dough keeps well in the refrigerator if
well-wrapped. This cookie was a tribute to her husband's grandmother,
Antonia Drux, who emigrated to this country from Germany in 1923. (Oma
means "grandma" in German.) The recipe has been passed down as just a list
of ingredients. Drux added a few hints to help make baking them easier for
future cooks. from the Chicago Tribune fourth annual Food Guide Holiday
Cookie Contest December 5, 1991
Posted to MM-Recipes Digest V3 #339
From: Linda Place
Date: Wed, 11 Dec 1996 11:24:32 +0000
time: 10 minutes
1. Cream butter and sugar in large mixer bowl of electric mixer. Beat in
eggs, one at a time. Beat in lemon rind and juice. Mix flour, baking powder
and salt. Stir flour mixture and ground almonds into butter mixture to make
a soft dough. Divide dough into quarters. Refrigerate dough, wrapped in wax
paper, until firm, at least 8 hours or overnight.
2. Heat oven to 350 degrees. Have ungreased baking sheets ready.
3. Roll out one dough portion on lightly floured pastry cloth with a
rolling pin covered with stocking or roll between sheets of lightly floured
wax paper to 1/8 -inch thickness. Cut out with cookie cutters. Return dough
to refrigerator if it gets too soft. Transfer to baking sheets, leaving 2
inches between each cookie. Sprinkle with colored sugar if desired.
4. Bake until very light brown at edges, 8 to 10 minutes. Transfer to wire
racks to cool. Store in a covered tin.
This second-place winner, from Judy M. Drux of Dyer, Indiana, makes very
thin, crisp, delicate cookies. The dough keeps well in the refrigerator if
well-wrapped. This cookie was a tribute to her husband's grandmother,
Antonia Drux, who emigrated to this country from Germany in 1923. (Oma
means "grandma" in German.) The recipe has been passed down as just a list
of ingredients. Drux added a few hints to help make baking them easier for
future cooks. from the Chicago Tribune fourth annual Food Guide Holiday
Cookie Contest December 5, 1991
Posted to MM-Recipes Digest V3 #339
From: Linda Place
Date: Wed, 11 Dec 1996 11:24:32 +0000
