Grandmas Almond Kefflings
Hardware (a.k.a. Tools)
- #100 Cookie Scoop (or a spoon if you like a little chaos in your cookie sizes)
- Parchment Paper (to keep the mess off your pans and your soul happy)
Software (a.k.a. Ingredients)
- Wet:
- 1 1/2 cups unsalted butter softened, not melted—this isn’t a pancake situation
- 3/4 cup confectioners’ sugar aka powdered sugar, the fancy stuff
- 3/4 teaspoon salt to balance all that sweetness
- Dry:
- 1 1/2 cups finely ground almonds pretend you’re a squirrel—this is the nutty goodness
- 4 1/2 teaspoons vanilla extract yes, teaspoons, because flavor is everything
- 3 cups sifted all-purpose flour sifted so your cookies don’t come out lumpy
- 1/3 cup confectioners’ sugar for rolling, because these cookies need a snow coat
Procedure (a.k.a. The Magic)
- Instructions
- Oven Prep: Preheat your oven to 325°F. Not 350°F—this is a low-and-slow baking moment, not a race.
- Butter Bliss: In a large bowl, cream your butter until it’s fluffy and happy. Gradually add the confectioners’ sugar and salt while beating the mixture. Think of it as giving the butter a sugar spa day.
- Go Nuts: Stir in the finely ground almonds and vanilla extract. Your kitchen is now smelling like a dessert wonderland.
- Flour Power: Gradually blend in the flour. Go slow and steady so you don’t create a flour dust storm. Mix until everything comes together into a soft dough. It might seem sticky, but that’s where the fridge comes in.
- Chill Out: For best results, let the dough rest in the fridge for at least an hour. This gives it time to firm up and makes shaping easier. Plus, you deserve a break.
- Shape & Place: Grab your #100 cookie scoop (or a teaspoon if you’re living on the edge) and shape the dough into little balls or crescents. Think tiny moons or spheres of joy. Place them on a parchment-lined baking sheet—no greasing needed.
- Bake Like a Pro: Bake in your preheated oven for about 9 minutes. Here’s the catch: don’t let them brown. They should stay pale and delicate, like cookies that have never seen the sun.
- Sugar Shower: Let the cookies cool slightly, then roll them in the extra confectioners’ sugar while they’re still warm. Think of it as giving them their final outfit—soft, sweet, and ready to impress.
Notes
Patience is key! Chilling the dough helps the cookies hold their shape, so don’t skip it unless you want them to look like little pancake blobs.
Now, sit back and enjoy these buttery, nutty, melt-in-your-mouth cookies. They’re practically snowflakes—but tastier and way less cold.
Delicious Destinations:
