1/2 Cup blanched almonds
3/4 Cup white sugar
1/4 Teaspoon salt
1 stick butter room temp
1 Large egg
1 Teaspoon Lime Zest grated
1 Teaspoon vanilla
1 1/4 Cups flour
Instructions
P ulse the nuts in the food processor with 2 T sugar and salt until finely ground, about 15 seconds. Transfer to a bowl. Put in butter and remaining sugar, zest, and egg into the processor and pulse until creamy (about 15 seconds). Add the nut mixture back in with vanilla, then add the flour and pulse til dough is mixed. The dough will be sticky.
Transfer dough to a bowl and refrigerate for 2-4 hours, until firm and cold. Preheat oven to 375. Remove the bowl from the fridge and form walnut sized balls with the dough. Press down lightly to flatten. Place about an inch apart on the cookie sheet. Bake until the cookies are lightly browned around the edges, about 12 min. Cool on a rack.
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Yields: 0 Servings
Nancy Markham
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