1-½ Cup Glynis’ Kitchen Scratch Mix
½ Cup of Almonds
¼ Cup Rice Flour
2 TSP Cinnamon (ground)
¼ TSP Salt
1 Cup of Butter (room temperature)
2 TSP Vanilla Extract
1 Cup Powdered Sugar
Directions: Preheat oven to 350 degrees F.
Spread out the almonds on a baking sheet and bake for about 15 minutes until toasted (lightly brown). Let cool and then pulse in food processor until fine (not ground to a paste). If you don’t have a food processor, just chop up almonds. Add Glynis’ Kitchen Scratch Mix, rice flour, 1 TSP of the cinnamon, and salt into the food processor. Pulse a few times until combined. If you don’t have a food processor, just place these ingredients into a bowl together with the chopped almonds and stir. Set aside.
Using a hand or stand mixer, beat butter and ½ CUP of powdered sugar until pale and fluffy (about 3 minutes). Add in vanilla extract and beat until combined. Turn mixer down and slowly add in the flour mixture. Mix until combined.
Transfer dough onto a large sheet of plastic wrap. Fold plastic wrap over dough. Using your fingers, flatten and shape dough into a rectangle. Wrap dough and place in the refrigerator for an hour until firm.
Unwrap dough and place between two large sheets of plastic wrap and roll it out into a large 8” X 9” rectangle. Peel off top sheet of plastic wrap and cut dough into 1” strips, then cut into 1-1/2” crosswise (48 total). Line two baking sheets with parchment paper.
Arrange rectangles 1” apart on prepared baking sheets. Bake for 15-20 minutes, switching the pans halfway through the baking process. Cookies will be light brown with browner crispy edges. Allow cookies to rest in pan for 5 minutes.
Add the remaining powdered sugar (1/2 Cup) to the remaining cinnamon (1 TSP) into a shallow bowl and whisk together. Gently toss the warm cookies into the sugar mixture (1 at a time) then place them onto a cooling rack. Once cooled, gently toss into sugar mixture again. Enjoy!!