- ¼ cup butter, at room temperature
- 3 tablespoons regular or coconut sugar
- 1¼ cup almond flour
- ¼ cup cornstarch
- 1/4 teaspoon vanilla extract
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon ground cloves
- ½ teaspoon ground cardamom
- ⅛ teaspoon salt
- ¼ cup powdered sugar, for dusting
In a stand mixer, mix together butter and sugar until fully combined. Add the remainder of the ingredients (except for the powdered sugar) and mix again until a cohesive dough forms. Turn out onto plastic wrap and shape into a ball; refrigerate for at least 1 hour.
Preheat the oven to 350°F. Line a baking sheet with a silipat or parchment paper.
Roll dough into approximately 12 balls, pressing together the dough as necessary where it is crumbly.
Place the cookies onto the baking sheet and bake for 8 minutes, turning the pan halfway through for even baking, until the cookies are light golden brown but still soft. (Be careful not to over bake or the cookies may start to lose their shape.) Remove the cookies from the oven and cool them on the pan for 10 minutes. Once hardened, transfer to a rack to cool completely.
When completely cool, place ¼ cup powdered sugar on a plate and roll each ball in the sugar until coated.
Makes 12 cookies. From A Couple Cooks