Chocolate chippers, lemon bars, madeleines, brownies, shortbread, thumbprints, rugelach, biscotti, mandelbrot, and fortune cookies we all love them. We love them even better when they are home-baked. The ultimate comfort food, fresh-baked cookies offer instant reassurance, consolation, and community.
Baked to golden perfection, then dunked in powdered sugar; these melt-in-your-mouth treats won't last more than afew minutes when offered to a crowd. No one will believe they began with a roll of cookie dough.
1 (18 ounce) roll refrigerated sugar cookie dough
1 1/2 cups whole almonds
1/4 cup cornstarch
1 1/4 teaspoons almond extract
1 1/2 cups sifted powdered sugar
Break up cookie dough into large bowl; let stand 10—15 minutes to soften.
Meanwhile, finely chop almonds in a food processor or with sharp kitchen knife.
Add the almonds, cornstarch, and almond extract to the cookie dough; mix well with your fingers, the paddle attachment of an electric mixer, or a wooden spoon.
Chill dough 1 hour in refrigerator or 20—25 minutes in freezer.
Preheat oven to 350 degrees F. Spray cookie sheets with nonstick cooking spray.
Shape dough into 1-inch balls. Place balls one inch apart on prepared cookie sheets.
Bake 11—14 minutes or until just golden at edges and centers are set. Cool 2 minutes on cookie sheets.
Place powdered sugar in small dish. Roll warm balls, one at a time, in powdered sugar to coat. Transfer to wire racks and cool completely.
