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Recipe Monday: Basic Almond Cookie Dough

December 10, 2012
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This is a tried and true recipe I use every holiday season. It’s a mother dough. In other words, it’s the base dough you can then make dozens of other types of cookies out of.

Ingredients
3 1/3C all-purpose flour
2 3/4C cake flour
1 1/4tsp salt
2 tins (16oz total) almond paste (NOT marzipan, but almond paste), chopped
1lb softened butter
2C sugar
4 eggs
1 1/2tsp vanilla

Sift the salt, AP flour, and cake flour into a big bowl.

In the bowl of a mixer (and you need to do this in a stand mixer, it doesn’t work otherwise), add the chopped/crumbled almond paste and process for a minute. Add butter and whip on medium high until light and fluffy.

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Once the butter and almond paste are light and fluffy, add the sugar and beat for a minute or two. Add your eggs one at a time, beating thoroughly. Add the vanilla and mix.

On low speed, add the flour 1/3C at a time. Mix until all the flour is incorporated, and then break the dough up into fourths. Wrap in cling wrap and refrigerate for at least one hour. I tend to chill it overnight and work with it the next day.

With this dough, you can make all sorts of spritz and sandwich cookies.

For spritz cookies, bake at 375F for 4 minutes, turn the pan, bake an additional 3 minutes. They should be the barest of brown on the bottom and edges.

For sandwich cookies, add another 1/4C of AP flour to a quarter of the dough at room temperature. Roll out, cut your cookies, place on cookie sheet, and then freeze for 5-10 minutes. Bake at 375F for 4 minutes, turn the pan, bake an additional 3 minutes. They should be the barest of brown on the bottom and edges.

đŸ˜€

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