Nut and Spice Cookie Recipes - After-Dinner Cookies

 

Ingredients 

• 1 1/3 cups/200 g all­purpose/plain flour

• 1/8 tsp salt

• 2/3 cup/150 g butter, softened

• 1/2 cup/100 g granulated sugar

• 1 large egg

• 1 tbsp finely grated lemon zest

• 1 tsp ice water

• 3/4 cup/125 g almond halves

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Method:

1. Sift the flour and salt into a medium bowl. Beat the butter and sugar in a large bowl with an electric mixer at high speed until creamy.

2. Add the egg and lemon zest, beating until just blended. Mix in the dry ingredients to form a stiff dough. Press the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

3.  Preheat the oven to 350°F/180°C/gas 4. Set out two cookie sheets. Roll out the dough on a lightly floured surface to a thickness of 1/4 inch (5 mm).

4. Use a sharp knife to cut into 2 x 3-inch (4 x 8cm) rectangles. Gather the dough scraps, re-roll, and continue cutting out cookies until all the dough is used.

5. Sprinkle the cookies lightly with the water. Arrange the almond halves on top of the cookies in a diagonal line.

6. Use a spatula to transfer the cookies to the cookie sheets, placing them 1 inch (2.5 cm) apart.

7. Bake for 20-25 minutes, or until pale gold and firm to the touch. Cool completely on the sheets.