Pastel Butter Cookies
Delicate butter cookies made with ground almonds and coated in naturally colored fruit-tinted sugar for a beautiful pastel finish. These melt-in-your-mouth treats combine the richness of butter with subtle hints of cinnamon and vanilla.
Ingredients
- •1 cup whole blanched almonds, toasted
- •2 cups unbleached all-purpose flour
- •½ teaspoon coarse salt
- •½ teaspoon ground cinnamon
- •1 cup unsalted butter
- •1 cup confectioners' sugar
- •1 teaspoon vanilla extract
- •1 cup freeze-dried fruits
- •⅓ cup blueberries
- •⅓ cup raspberries
- •⅓ cup mangoes
Cooking Instructions
- 1.
Preheat oven to 350°F. Place toasted almonds in the bowl of a food processor. Add flour, salt, and cinnamon, and process until nuts are finely ground, about 1 minute.
5 min
- 2.
In a medium bowl, with an electric mixer on medium, beat butter and 1 cup confectioners' sugar until pale and fluffy, about 4 minutes. Add vanilla and beat until combined. With mixer on low, gradually add almond mixture and beat until just incorporated.
8 min
- 3.
Using a 1 1/2‑inch (1‑tablespoon) cookie scoop, drop dough onto parchment-lined baking sheets, spacing about 1 inch apart. Bake cookies, rotating sheets halfway through, until edges are just golden, 14 to 16 minutes. Transfer sheets to wire racks and let cool completely.
16 min
- 4.
For each desired color, place 1/2 cup fruit with 1/2 cup confectioners' sugar in the bowl of a food processor; process until smooth and evenly tinted. (Sugars can be stored in airtight containers up to 1 month.) Place tinted sugars in small bowls and dip cookies, domed-side down, into tinted sugars to coat. Transfer to a plate and let rest, about 30 minutes. (Cookies can be stored in an airtight container at room temperature up to 1 week.)
40 min
