INGREDIENTS:
COOKIES
2 cups all-purpose flour, sifted
1/2 cup sugar
1/4 teaspoon salt
1 cup butter (Plugra is best), cut into cubes
3/4 cup unblanched almonds, ground finely
2 teaspoons pure vanilla extract
Chopped pistachio nuts, for garnish
FROSTING
6 tablespoons butter
1/3 cup half-and-half
2/3 cup packed brown sugar
2 cups confectioners’ sugar
1/2 teaspoon pure vanilla extract
METHOD:
Preheat oven to 350℉.
In the bowl of a food processor, place flour, sugar, and salt. Pulse several times to mix. Drop in butter cubes and process until the mixture resembles coarse crumbs. Add almonds and vanilla and process with several very short pulses to combine. Pour the mixture into a large mixing bowl. Work the mixture with your fingers until a ball of dough is formed. Then shape them into 1-inch balls. Place balls on greased cookie sheets; make a depression in the center of each cookie.
Bake for about 8 minutes; remove from oven. Dent (make a depression) on the top of the cookies again and bake about 8 minutes longer; cool.
FROSTING
Combine 6 tablespoons butter, half-and-half, and brown sugar in a saucepan. Bring to a boil and cook for 2 minutes, stirring constantly; remove from heat. Cool for about 15 minutes, then stir in confectioners’ sugar and vanilla. Beat until smooth and thick.
Fill depressions in cookies with butterscotch frosting and sprinkle frosting with nuts.
YIELD: 60
SOURCE: Recipe adapted from the Chicago Tribune Annual Food Guide Holiday Cookie Contest, December 4, 1986
