ALMOND-RYE HEART COOKIES
The cookies can be stored at room temperature up to three days.
Provided by Martha Stewart
Categories Cookie Recipes
Time 2h
Yield Makes about 2 dozen
Number Of Ingredients 9
Steps:
- In a food processor, pulse almonds and flours until nuts are finely ground. Add salt and cinnamon; pulse to combine.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar on medium speed until smooth and fluffy. Add egg yolk and almond extract; beat until combined. Reduce speed to low; gradually beat in flour mixture until just combined.
- Preheat oven to 350 degrees. Roll tablespoon-size portions of dough into 1/4-inch-thick ropes, each about 7 inches long. Transfer to parchment-lined baking sheets and shape into hearts. Refrigerate until firm, about 10 minutes.
- Bake, rotating sheets halfway through, until cookies are golden brown and crisp, about 17 minutes. Let cool completely on baking sheets on wire racks. Dust with confectioners' sugar just before serving.
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