My mom used to make these cookies when I was a kid, and they were melt-in-your-mouth delicious! I have never been able to get enough of them. They were the first cookie I’d choose every Christmas and overindulge in and never want to eat again (until the next year, of course!). Mom made them as almond crescent cookies, shaped like little moons. But I prefer them in perfect bite-size morsels.
This year, as I was feeling festive, I asked her for the recipe. I thought I might be able to tweak it a bit to make it gluten free, and to my surprise, it wasn’t very difficult! And the result was an awesomely awesome cookie that still melts in your mouth and has that glorious almond taste.
Combine all ingredients until a nice dough forms. It will be slightly soft but firm.
Using the palms of your hands, roll small 3/4 inch pieces into balls and place on a baking sheet. Slightly flatten them to ensure even cooking.
Bake at 325 for about 14 – 16 minutes. They should NOT brown.
Remove from oven and let cool on the counter. When they are still slightly warm to the touch, roll them in the powdered sugar.
Seriously, these are such amazingly yummy cookies, even if you are not GF, you should try them. Of course, non GF flour might not need as much, so you’ll have to experiment. My mother’s recipe called for only 1 2/3 C of normal flour.
I hope you enjoy them. They’ve been a big hit round these parts!