Ironstone Almond Cookies

Ironstone Almond Cookies

Once upon a time, I owned a tea room. These almond cookies were our most-popular cookie, hands down.

These cookies contain no leavening, so they are perfect to enjoy during the Feast of Unleavened Bread (Passover).  The use of powdered sugar gives a shortbread-like texture to the cookies, and the light flavor makes them perfect to enjoy year-round.  I like them with a tall glass of milk or a cup of Assam tea.  You can play with the flavorings (substitute with vanilla, lemon extract etc.) or add mini chocolate chips, chopped nuts, freeze-dried fruits, or other add-ins to the dough.  Alternate garnishes such as sprinkles, sanding sugar, dried lavender or rose petals are both beautiful and delicious too!

Ingredients:

1 C softened butter

1 C powdered sugar

1 egg

1 ½ tsp almond extract

2 ½ C all-purpose flour

Dash salt

Glaze:

Powdered sugar (about ¾ C)

Milk (just enough to make a thick glaze with the powdered sugar)

1/4 tsp. almond extract

Sliced almonds to garnish

Directions:

Preheat oven to 350F.

Cream butter and sugar. 

Add egg, almond extract and salt, and mix on medium speed until combined.

Gradually add flour and stir until combined. 

Scoop onto parchment-lined baking sheet.   I like to use a 2 Tbsp scoop, but you can make them anything from bite-size to monster size if you wish.  Baking times will change, of course. If you don’t have a cookie scoop, you can use a spoon, and roll the dough into a ball with your hands.

Flatten to desired thickness with the palm of your hand (these aren’t leavened, so they won’t rise in the oven, and they don’t spread much either).  Or, try using a cookie stamp.

Bake for 6-8 minutes (will depend on the scoop size and how much you flatten them), until slightly browned at the edges.

Allow to cool on baking sheet.

Drizzle powdered sugar/milk glaze onto cookies and sprinkle on sliced almonds while the glaze is still wet.

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Almond Cookie Recipe