Eisenbach Christmas Almond Cookies [early 19th century recipe]
An early 19th century recipe from Bill and Betsy Weaver, Monument, CO
Servings 8 dozen cookies
Ingredients
- 1-1/2 c butter
- 2 c sugar, granulated
- 4 eggs
- 8 c flour +/-
- lemon peel, grated
- orange peel, grated
- 1 t cinnamon
- 1/2 t cloves
- 1/2 a nutmeg, grated
- 1/4 lb almonds, unblanched or about 3/4 c ground almond
- almond halves blanched for top of cookie
- cream of tartar
- soda
- milk
Instructions
- Cream butter and sugar together and add eggs one at a time, beating after each addition. Sift three cups of flour with cream of tartar, soda, and spices. Peel and ground almonds, then add to flour mixture. Add flour mixture to eggs and sugar & butter, alternating with milk. Then add additional flour--up to 2 cups total--until dough makes sucking noise when spoon is pulled out.
- Roll out to about 1/4" thick and cut into crescents or stars, putting 1/2 a blanched almond on top of each. Bake at about 400 degrees until risen and lightly browned at the edges. An eggwhite wash on each before baking adds a nice glaze--paint on beaten eggwhites with a pastry brush.
- These cookies can be made in October and kept fresh in a covered jr. They also freeze well.