Pax Romana Cookies
From jo_jo_ba 14 years ago
- 2 hours to make
- Serves 24
The wonderful woman who gave me this recipe, and the rest of the Italian family, loved these when I brought them to her son’s hockey game. The slightly uneven texture is sandy without being dry or grainy thanks to the ground almonds, and the hint of lemon brightens them up and adds a little flair.
Ingredients
- 1/3 cup butter-flavoured (or regular) shortening shopping list
- 1/3 cup sugar shopping list
- 1 tbsp unsweetened almond milk shopping list
- 1 tsp vanilla shopping list
- ½ tsp almond extract shopping list
- ½ tsp lemon extract shopping list
- 1 cup flour shopping list
- ¼ cup ground almonds shopping list
- ¼ tsp baking powder shopping list
- pinch salt shopping list
How to make it
- In a large bowl, cream shortening and sugar.
- Add almond milk, vanilla and extracts, beating until well blended.
- In another bowl, whisk together flour, ground almonds, baking powder and salt.
- Add to the creamed mixture and mix by hand until blended.
- Cover and chill 1 hour.
- Heat oven to 375ºF.
- Roll out onto a lightly floured surface about 1/8" thick.
- Cut dough into small cookies.
- Place 1" on ungreased cookie sheets. Decorate as desired.
- Bake 5 - 9 minutes or until edges begin to brown.
- Cool 2 minutes on baking sheet. Transfer cookies to cooling rack.
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