Hy-Vee Recipes and Ideas

Directions

1. Step1
   Preheat the oven to 350 degrees.
2. Step2
   Spread almonds on a rimmed baking sheet. Bake for 5 to 10 minutes or until toasted, stirring once. Cool.
3. Step3
   Place almonds and 1/4 cup brown sugar in a food processor. Cover and process until finely ground; set aside.
4. Step4
   In a large mixing bowl, beat butter on medium to high speed for 30 seconds. Add remaining 1/4 cup brown sugar, baking powder, salt and cinnamon. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined.
5. Step5
   Reduce speed to low and beat in almond mixture and as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half.
6. Step6
   Cover and refrigerate dough for 2 hours or until easy to handle.
7. Step7
   Preheat oven to 350 degrees.
8. Step8
   On a lightly floured surface, roll half the dough at a time to 1/8- to 1/4-inch thickness. Using a 1-1/4-inch square cutter, cut out cookies. Place 1 inch apart on ungreased cookie sheets.
9. Step9
   Using 3/4-inch cutters, cut desired shapes from centers of half of the cookies. Reroll scraps as necessary.
10. Step10
    Bake for 6 to 8 minutes or until edges are lightly browned. Cool on cookie sheets for 1 minute. Transfer cookies to a wire rack and cool.
11. Step11
    Sift powdered sugar onto cookies with shapes cut in the middle. Spread a small amount of preserves over the flat sides (bottoms) of the cookies with no cutout centers. Top with powdered sugar-covered cookies, bottom sides down. Serve within 2 hours.
12. Step12
    To store: Layer unassembled cookies between sheets of waxed paper in an airtight container. Cover and freeze for up to 3 months. To serve, thaw cookies. Assemble as directed.