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1991 2nd Place: Oma's Almond Cookies
Author/Submitted by: Judy M. Drux of Dyer, Indiana,
Chicago Tribune fourth annual Food Guide Holiday Cookie Contest December 5, 1991
Servings: 120
Categories:
Cookies
/
Desserts
Ingredients: 2
cups
Butter,
softened
2
cups
Sugar 2
Eggs 1
Lemon,
grated rind and juice
4
cups
All-purpose flour 1
teaspoon
Baking powder 1
pinch
Salt 1/2
pound
Almonds,
finely ground or grated
Colored sugars for garnish,
optional
Directions:
1.
Cream butter and sugar in large mixer bowl of electric mixer. Beat in eggs, one at a time. Beat in lemon rind and juice. Mix flour, baking powder and salt. Stir flour mixture and ground almonds into butter mixture to make a soft dough. Divide dough into quarters. Refrigerate dough, wrapped in wax paper, until firm, at least 8 hours or overnight.
2.
Heat oven to 350 degrees. Have ungreased baking sheets ready.
3.
Roll out one dough portion on lightly floured pastry cloth with a rolling pin covered with stocking or roll between sheets of lightly floured wax paper to 1/8 -inch thickness. Cut out with cookie cutters. Return dough to refrigerator if it gets too soft. Transfer to baking sheets, leaving 2 inches between each cookie. Sprinkle with colored sugar if desired.
4.
Bake until very light brown at edges, 8 to 10 minutes. Transfer to wire racks to cool. Store in a covered tin.
This second-place winner, from Judy M. Drux of Dyer, Indiana, makes very thin, crisp, delicate cookies. The dough keeps well in the refrigerator if well-wrapped. This cookie was a tribute to her husband's grandmother, Antonia Drux, who emigrated to this country from Germany in 1923. (Oma means "grandma" in German.) The recipe has been passed down as just a list of ingredients. Drux added a few hints to help make baking them easier for future cooks.
This second-place winner, from Judy M. Drux of Dyer, Indiana, makes very thin, crisp, delicate cookies. The dough keeps well in the refrigerator if well-wrapped. This cookie was a tribute to her husband's grandmother, Antonia Drux, who emigrated to this country from Germany in 1923. (Oma means "grandma" in German.) The recipe has been passed down as just a list of ingredients. Drux added a few hints to help make baking them easier for future cooks.
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