These cookies are a family favorite. My grandma always made these for Sister as her Christmas cookie. Since grandma passed away in 2007, I’ve tried to carry on the tradition. While I’m sure mine aren’t as pretty as Grandma’s were, they’re just as tasty. These cookies are delicious, the rich buttery shortbread complements the toasted almond layer to perfection. They’re a little labor intensive and are an absolute pain to get out of the mini-muffin tins, but with a little practice and patience you’ll have a delightful, unique (holiday) cookie. I’d definitely recommend practicing making these if you’re going to make them for company (or at least plan on not having all of them to serve…I crumbled 2 of my 30 trying to get them out of the tin). But these are worth the effort, especially when served with a cup of tea, coffee, or the company of family.
While I didn’t get around to making these in time for Sister this year (sorry Sister!), it wouldn’t be a complete holiday season without at least one traditional Christmas cookie. It was also a great excuse to get to use my lovely new tray that I received for Christmas! You can check out my childhood favorite Christmas cookie here.
Makes 24-30 cookies
- 12 Tbsp (1 1/2 sticks) butter, room temperature
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
Cream butter and sugar together, then sift in flour until just mixed. Divide into 24-30 small balls and press each ball into a greased mini-muffin tin, taking care to press crust up the sides of the tin. Bake at 350°F for 10 minutes.
Combine all ingredients in a small saucepan, cook over high heat. Stir constantly until mixture comes to a boil, then remove from heat. Divide topping among partially baked cookie crusts.
Bake at 350°F for 10-15 minutes, until light brown. Some of the topping may spread out of the mini-muffin tins, while still hot, carefully scrape the topping back in place. Allow cookies to cool 3-5 minutes then carefully remove from pan.