Brown Sugar Christmas Thins Recipes

BROWN SUGAR CHRISTMAS THINS

Steps:

• Cream sugar, butter and vanilla until fluffy. Then work in flour, mix at slow speed or use a spoon or your hands.
• Shape into a smooth ball; cover and chill as long as a week. Let dough come to room temperature before rolling.
• Pinch off a small lump of dough, shape into a ball, then flatten and roll very thin on a well-floured pastry cloth or board.
• Cut into desired shapes and place on ungreased baking sheets.
• Bake at 300°F/150°C for about 15 minute (More or less depending upon thickness of cookies) or until slightly browner than raw dough.
• Cool cookies briefly on baking sheet, then transfer to wire racks to cool completely.
• Package airtight: they stay very crisp.
• Makes about 15 dozen cookies, each 1/8 inch thick and 2 1/2 inches in diameter.

ALMOND THINS

Steps:

• Heat oven to 350°F
• Spread the almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, 4 to 5 minutes; let cool. (Or, toast on the stove top in an iron skillet ~ stir constantly til golden. Be careful not to burn them!).
• In a food processor, pulse ½ cup of the almonds with ½ cup of the brown sugar until the almonds are finely ground. Transfer to a medium bowl and stir in the flour, baking soda, and salt.
• With an electric mixer, beat the butter and the remaining ½ cup brown sugar at medium speed until creamy, about 2 minutes. Add the egg, vanilla extract, and almond extract and beat to combine. Reduce the mixer speed to low and gradually mix in the flour-nut mixture just until combined (do not overmix). Gently fold in the remaining ½ cup almonds.
• Form the dough into two 12-by-1½-inch logs. Refrigerate, tightly wrapped, until firm, about 2 hours or up to 2 days.
• Heat oven to 350° F with the racks in the upper and lower thirds. Working with 1 log at a time (keep the other chilled), cut it into ¼-inch slices and place the slices on 2 baking sheets, spacing them 2 inches apart. Bake, rotating the baking sheets halfway through, until golden, 9 to 11 minutes. Transfer to a wire rack to cool.
• Keep the cookies at room temperature in an airtight container for up to 5 days.