From the kitchen of Stephanie Knewasser
Cream:
1 c butter, no substitutes
1/2 c sugar
1 tsp vanilla
Gradually add:
2 c flour
Mix well.
Stir in:
3/4 c ground almonds, toasted (3 oz)
Shape into 1 inch balls.
Put on ungreased baking sheet.
Bake @ 300, 18-20 min or until bottoms are golden.
Cool completely.
Combine:
1/2 c confectioner sugar
1 1/2 tsp nutmeg
Gently roll cookies in sugar mix.
Makes 41 cookies.
NOTES
- If you’re making these in advance, the dough freezes well. Don’t roll in sugar until you’re ready to serve.
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