Napa Farmhouse 1885™: Almond-Sugar Cookies With Pepitas & Apricot

I saw this recipe two years ago in Food and Wine Magazine, and it has become my go-to Christmas cookie. The basic dough is so versatile and can be combined with so many different ingredients you can be as creative as you wish with your holiday cookie assortment.

I have switched out the pepitas and apricot for walnuts & cranberries, pecans and white chocolate chips, pistachios & dark chocolate chips or candied ginger and spices. Food & Wine used the same dough to create delicious Chocolate- Coconut Bars. They also suggested making thumbprint cookies and filling with your favorite jam. So many options. This may be the only recipe you need all holiday season. Enjoy!

Almond-Sugar Cookies With Pepitas & Apricot
(from Food & Wine Magazine December 2013)
makes 40 cookies

1 cup almond flour
1 cup unbleached flour
1/4 teaspoon sea salt
1 stick unsalted butter (softened)
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup salted roasted pepitas (pumpkin seeds)
1/2 cup chopped dried apricots

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.

In a small bowl sift together the flours and salt. Set aside

In the bowl of an electric mixer and medium speed, beat the butter until fluffy and pale yellow (about 3 minutes). Add the sugar and beat until incorporated. Beat in the egg and vanilla until combined. Reduce the speed to low and beat in the flour mixture in 2 batches until just combined.

Turn out the dough onto a clean counter or cutting board lined with parchment paper and form into a ball. Using a lightly floured rolling pin, roll into a 10 x 12-inch rectangle. Using the parchment paper, place the dough on a cookie sheet and place in the freezer for 15 minutes. Note. The dough should be firm but do not allow to freeze.

Remove from the freezer and again, using the parchment paper, place on a work surface. Use a sharp knife to trim the edges resulting in clean lines. Cut the dough into twenty 2-by3-inch rectangles, then cut each in half to form 40 triangles. (Alternatively, cut out the dough using your favorite cookie cutter) Place the cookies on the prepared sheets 1 inch apart. Bake for 10-12 minutes or until lightly golden. Transfer to racks to cool.

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