Christmas Cookies Part 3–Toasted Almond Butter Thins

I am at the finishing line!!! Hooray!!  I do have to say it was all worth it.  After packing the cookies into gift boxes I gave some cookies to my children, and they said, “Mom, this tastes of love” – oh my gosh, I don’t care if they were bluffing or being cheesy, I’ll bake again! well, maybe not right away. 

The last cookie recipe is  Toasted Almond Butter Thins from Fine Cooking.  This is light, crispy and buttery good!  Even though this called for almonds, I’m thinking you can substitute with any nuts, I’m thinking pistachio for next time. 


Yields about 12 dozen:

9 oz. (2-1/4 cups) slivered almonds, toasted
4-1/2 oz. (1-1/4 cups) cake flour
4-1/2 oz. (1 cup) all-purpose flour
8 oz. (16 Tbs.) unsalted butter, softened at room temperature
3/4 tsp. table salt
10 oz. (2-2/3 cups) confectioners’ sugar
1 large egg, at room temperature

Blend the almonds and both flours; set aside. With the paddle of an electric mixer (or regular beaters), cream the butter on medium speed until soft and creamy but not melted. Add the salt and confectioners’ sugar; mix on medium-low speed until thoroughly combined, about 5 minutes, scraping the bowl as needed. Reduce the speed to low and add the egg; mix until blended. Add the flour mixture; as soon as the dough comes together, stop the mixer. Scrape the dough onto a large sheet of plastic wrap. Using the wrap to help shape and protect the dough, gently press it into a rectangle that’s about 4-1/2 x 8 inches and about 1-1/2 inches thick. Wrap in plastic and refrigerate until dough is firm enough to slice, at least 3 hours.

Heat the oven to 400°F. Line a baking sheet with parchment. Unwrap the dough, trim the edges, and slice it into three 1-1/2-inch-square logs. Slice each log into square cookies between 1/8 and 1/4 inch thick. Lay the squares 1/2 inch apart on the baking sheet.
Bake until lightly browned around the edges, about 8 minutes, rotating the sheet halfway through. Cool on the baking sheet until cool enough to handle (about 10 minutes) and then transfer the cookies to a rack.

So, this year’s Christmas Cookies are:
Basler Brunsli
Magical Mint Kiss Cookies & Drömkakor
Coconut Cookies & Santa’s Whiskers

Getting ready to pack them in gift boxes!



Happy Baking everyone!!


2 thoughts on “Christmas Cookies Part 3–Toasted Almond Butter Thins

  1. Girl, you ve been on a ROLL!!! wow, wow, wow! just been browsing (finally) thru your posts and i can t believe the time you ve put into this! you definitely deserve a rest, but i can t wait for your next posts!Wishing you all a very Happy Year-End and Wonderful 2012! Happy Cooking!xxxAiko

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