Recipe - Honey Almond Cookies

One fourth pound Unsalted butter or
margarine; room temperature
One fourth cup Olive oil; (plus more for
baking sheet)
One fourth cup Sugar
1 Egg
One half teaspoon Ground cinnamon
One half cup Fresh orange juice
Grated zest of 2 oranges
2 One fourth cup Unbleached allpurpose
flour; (plus more for
board)
1 One half teaspoon Baking powder
1 pn Salt
2 cup Finely ground almonds;
lightly toasted
1 tablespoon Water; heated with:
One half cup Honey

~ Preheat the oven to 375 degrees F.

~ In a large bowl, using an electric mixer, beat butter until creamy. Add
olive oil and sugar and beat until fluffy. Add egg, cinnamon, orange juice
and zest and blend well.

~ In a separate bowl, mix together flour, baking powder, and salt; then add
to the butter mixture a little at a time, beating after each addition. Add
One half cup of the almonds and mix well. Turn out dough onto a floured board
and shape into two 12 inch long rolls. Cover with plastic wrap and
refrigerate until firm.

~ Line a baking sheet with aluminum foil and brush with olive oil. Cut
rolls of dough into One fourth inch slices and arrange cookies 2 inches apart on
baking sheet. Bake until golden brown, about 15 minutes.

~ While still warm, dip each cookie in the warm honey mixture and roll in
the remaining almonds. Cool on wire racks.

~ Makes about 2 dozen cookies.

Judy Zeidler's International Deli Cookbook Great Recipes From the Broadway
Deli p. 208 Chronicle books, San Francisco, CA 1994 ISBN 0811802973 (pb)

Recipe by: Judy Zeidler's International Deli Cookbook p. 208

Posted to JEWISHFOOD digest by boxersrock@juno.com (Sheryl Donner) on Aug
29, 1998, converted by MM_Buster v2.0l.