"Pax Romana" Cookies
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 58.9
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 0.6 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 0.3 g
- Protein: 0.8 g
View full nutritional breakdown of "Pax Romana" Cookies calories by ingredient
Introduction
The wonderful woman who gave me this recipe, and the rest of the Italian family, loved these when I brought them to her son’s hockey game. The slightly uneven texture is sandy without being dry or grainy thanks to the ground almonds, and the hint of lemon brightens them up and adds a little flair. The wonderful woman who gave me this recipe, and the rest of the Italian family, loved these when I brought them to her son’s hockey game. The slightly uneven texture is sandy without being dry or grainy thanks to the ground almonds, and the hint of lemon brightens them up and adds a little flair.Number of Servings: 24
Ingredients
-
1/3 cup butter-flavoured (or regular) shortening
1/3 cup sugar
1 tbsp unsweetened almond milk
1 tsp vanilla
½ tsp almond extract
½ tsp lemon extract
1 cup flour
¼ cup ground almonds
¼ tsp baking powder
pinch salt
Directions
In a large bowl, cream shortening and sugar.
Add almond milk, vanilla and lemon extract, beating until well blended.
In another bowl, whisk tohether flour, ground almonds, baking powder and salt.
Add to the creamed mixture and mix by hand until blended.
Cover and chill 1 hour.
Heat oven to 375ºF.
Roll out onto a lightly floured surface about 1/8" thick.
Cut dough into small cookies.
Place 1" on ungreased cookie sheets. Decorate as desired.
Bake 5 - 9 minutes or until edges begin to brown.
Cool 2 minutes on baking sheet. Transfer cookies to cooling rack.
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
Add almond milk, vanilla and lemon extract, beating until well blended.
In another bowl, whisk tohether flour, ground almonds, baking powder and salt.
Add to the creamed mixture and mix by hand until blended.
Cover and chill 1 hour.
Heat oven to 375ºF.
Roll out onto a lightly floured surface about 1/8" thick.
Cut dough into small cookies.
Place 1" on ungreased cookie sheets. Decorate as desired.
Bake 5 - 9 minutes or until edges begin to brown.
Cool 2 minutes on baking sheet. Transfer cookies to cooling rack.
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.