These delicate, nutmeg-scented
teacakes, made with toasted almonds, will simply melt in your
mouth.
Nutmeg
Meltaway Cookies
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup toasted finely
ground almonds
- 1 cup powdered sugar
- 1 tablespoon ground nutmeg
- In a mixing bowl, cream
butter, sugar and vanilla. Gradually add flour; mix well.
Stir in almonds.
- Shape into 1-inch balls
and place 2-inches apart on ungreased baking sheets.
- Bake at 300°F (150°C)
for 18 to 20 minutes or until bottoms are lightly browned. Transfer
to wire racks to cool.
- Combine powdered sugar
and nutmeg. Roll cooled cookies in sugar mixture.
Makes about 5 dozen cookies.
