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Author Notes: Christmas wasn't Christmas until Grandma and Grandpa drove up from Pennsylvania with a tin of these cookies. Now Grandma Z wasn't known for her cooking - our father still talks about veggies boiled to a mushy death - but these cookies were the diamond in the rough (sorry, I had to). Grandma liked her brandy. And, really, why shouldn't she? —cjzern
Makes at least a few dozen cookies
- 1/4 pound sugar (about one cup) plus extra for dusting
- 1/2 pound butter
- 3/4 pound flour (about 2 1/2 cups)
- 1 glass of brandy
- 1 handful blanched almonds, split open
- Preheat your over to "warmish" as Grandma used to say - I interpret that as 350 degrees.
- Cream together the 1/4 pound sugar and butter. Add the flour and stir together. Add brandy in small increments until the dough is rollable.
- I then split the dough in half because I have limited counter space. If you fall into this category, refrigerate the other half of the dough until ready for use. Roll out the dough until it is quite thin. Grandma used to say that she rolled it until she could see the shadow of the flour underneath. I roll it until I get tired.
- Cut the cookies with a diamond cookie cutter and place on cookie sheet. Sprinkle each with the reserved sugar and place a half almond on top. Bake until they just start to get tan. I start checking around 8 or 10 minutes in.
- Toast to Grandma Z with the remaining brandy. She'd appreciate it.
- This recipe was entered in the contest for Your Best Holiday Confection
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