Page 63 - Classic Cookies with Modern Twists

until the nuts are nely chopped and the mixture is uniform.
Transfer to a bowl and add the baking powder, salt, and nutmeg.

Whisk together to combine and set aside.

2. In the food processor, pulse the remaining ½ cup almonds
and the granulated sugar in shorts bursts until the almonds are

nely chopped, about the texture of coarse cornmeal. (Be careful
not to over-process the nuts and make nut butter!) Empty the
mixture into a wide, shallow bowl and set aside.

3. In the bowl of a st and mixer tted with the paddle

att achment, or using a handheld electric mixer, beat the butter
and brow n sugar on medium speed until light, creamy, and well
combined, about 2 minutes. Scrape the bowl with a r ubber
spatula and add the egg. Beat on medium speed until the egg is

thoroughly incorporated, about 30 seconds. Add the vanilla and
mix to combine. Scrape the bowl again and add the dr y
ingredients on low speed, mixing just until the dough comes
together, about 30 seconds.

4. Using your hands or a ½-ounce scoop, form ½-inch balls of
dough. Roll the balls in the sugar and nut mixture, and place
them on the baking sheets, 1½ inches apart. Use the end of a

wooden spoon to make a depression in the middle of each cookie,
and refrigerate the baking sheets for 45 minutes.

5. Preheat the oven to 375 degrees F. Bake the cookies for 6
minutes, and remove the sheets from the oven. Deepen each
cookie depression, and ll with about ¼ teaspoon of jam, being

careful not to overll. Bake for 4 to 6 more minutes or until the
cookies have spread slightly and are golden brow n. Move the
baking sheets from the oven (leaving the cookies on the sheets)

to a wire rack to cool completely.