We thank Nancy from Maine for this fantastic cookie. Odense Almond Paste makes them crisp on the outside but chewy on the inside. Serve them plain or sprinkled with colored sugar for a festive touch
Time:
25 minutes to assemble
10-12 minutes to bake
Yield: about 40 cookies
Ingredients:
1-7 oz. box Odense Almond Paste (grated using large hole side of a box grater)
1 cup sugar, plus extra for pressing cookies
1 stick (1/2 cup) unsalted butter, room temperature
1 large egg and one egg white, room temperature
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup rolled oats
1/2 cup sweetened coconut flakes
Optional: colored sugar, sweetened coconut flakes
Directions:
1. Preheat oven to 350°F. Grease 2 cookies sheets or line with parchment.
2. Add Almond Paste (grated using large hole side of a box grater), 1 cup of sugar, and butter to mixing bowl. Beat until well combined. Add eggs and egg white. Beat on high for 3 minutes.
3. Sift flour with baking powder and salt. Add flour mixture, oats, and coconut to almond mixture Mix until combined. Form into 1" balls and place on prepared sheets. A small cookie scoop with a wire release makes quick work of this step.
4. To slightly flatten balls, dip a flat bottomed glass into granulated sugar and press down lightly. Leave plain or, depending on the occasion, sprinkle with colored sugar.
5. Bake for 10-12 minutes or until edges are slightly golden. Remove from oven and cool on wire racks. Store in an air-tight container between layers of wax paper. Cookies can be frozen for two months. Thaw on counter, not in microwave.