{"id":2200,"date":"2012-12-05T15:54:40","date_gmt":"2012-12-05T20:54:40","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=2200"},"modified":"2012-12-05T15:54:40","modified_gmt":"2012-12-05T20:54:40","slug":"almond-coated-cookies-serinakaker","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=2200","title":{"rendered":"Almond Coated Cookies ( Serinakaker )"},"content":{"rendered":"

Originally these cookies are from the Scandinavian . It was my first time trying making it , it is buttery and mildly sweet , they’re not overly sweet like most butter cookies .<\/p>\n

Direction :\u00a0<\/span><\/p>\n

2\/3 cup of butter , softened<\/p>\n

1\/2 cup of sugar<\/p>\n

1\/4 tsp. baking powder<\/p>\n

2 eggs<\/p>\n

1 tsp. vanilla<\/p>\n

1 1\/2 cup of all purpose flour<\/p>\n

1 cup coarsely chopped almond<\/p>\n

1. In a large bowl , beat the butter and sugar until fluffy . Then add ONE egg , and vanilla , beat until combined .Add the flour at the end . Chill the dough in the fridge so it will be easy to handle . Chill about couple of hours .<\/p>\n

2. Toast the almond with about 1-2 tbsp. of sugar on a skillet medium heat . Keep stirring , the almond will start to turn brown . Once it’s done , remove from skillet , transfer into a wax paper . Once it’s cooled , put them in the food processor and pulse few times until it’s coarsely chopped but still hold its shape , you don’t want almond powder .<\/p>\n

3. Take the dough out from the fridge , and using a small spoon , shape the dough into a small ball about 3\/4 inch ball , and then dip them into a bowl of beaten egg , and roll them onto the chopped toasted almond . Place the dough into the parchment paper lined cookie sheet and flatten them gently with a fork . Bake at 375 F for about 8-10 minutes .<\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Originally these cookies are from the Scandinavian . It was my first time trying making it , it is buttery and mildly sweet , they’re not overly sweet like most butter cookies . Direction :\u00a0 2\/3 cup of butter , softened 1\/2 cup of sugar 1\/4 tsp. baking powder 2 eggs 1 tsp. vanilla 1 1\/2 cup of all purpose flour 1 cup coarsely chopped almond 1. In a large bowl , beat the butter and sugar until fluffy . Then add ONE egg , and vanilla , beat until combined .Add the flour at the end . Chill the dough in the fridge so it will be easy to handle . Chill about couple of hours . 2. Toast the almond with about 1-2 tbsp. of sugar on a skillet medium heat . Keep stirring , the almond will start to turn brown . Once it’s done , remove from skillet , transfer into a wax paper . Once it’s cooled , put them in the food processor and pulse few times until it’s coarsely chopped but still hold its shape , you don’t want almond powder . 3. Take the dough out from the fridge , and using a small spoon , shape the dough into a small ball about 3\/4 inch ball , and then dip them into a bowl of beaten egg , and roll them onto the chopped toasted almond . Place the dough into the parchment paper lined cookie sheet and flatten them gently with a fork . Bake at 375 F for about 8-10 minutes .<\/p>\n","protected":false},"author":16,"featured_media":2201,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[9,12],"tags":[],"class_list":["post-2200","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-desserts","category-desserts-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2200","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2200"}],"version-history":[{"count":1,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2200\/revisions"}],"predecessor-version":[{"id":2202,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2200\/revisions\/2202"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/2201"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2200"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2200"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2200"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}