German Almond Cookies Recipe

Ingredients

1/2

cup whole natural almonds

1

                        roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough

1/4

cup almond paste (from 7-oz package)

1/3

cup all-purpose flour

108

whole natural almonds (about 3/4 cup)

1

tablespoon powdered sugar

Preparation

Heat oven to 350°F. Line large cookie sheets with cooking parchment paper. Place 1/2 cup almonds in food processor. Cover; process with on-off pulses until finely ground.

In medium bowl, break up cookie dough and almond paste. Stir or knead in flour and ground almonds until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape dough into 36 (1 1/4-inch) balls. Place 2 inches apart on cookie sheets. With fingers, flatten each ball to 1 1/2-inch round. Firmly press 3 almonds with pointed ends touching in center of each cookie round.

Bake 9 to 12 minutes or until edges are set. Do not overbake. Cool 1 minute; remove from cookie sheets to cooling racks. Cool 5 minutes; sift powdered sugar over tops of cookies.. Cool completely, about 20 minutes. Store in airtight container at room temperature up to 1 week.