Perfect Stamped or Rolling Pin Cookies

~from Savoring Time in the Kitchen

This is a halved recipe which makes about a dozen cookies, depending on size.
I recommend using a digital scale set to grams for the perfect consistency.

Butter - 80 grams (just shy of 6 tablespoons)
Brown Sugar, 60 grams (about 1/2 cup)
Flour, 125 grams, (about 2/3 cup)
Almond Flour, 50 grams (about 1/4 cup or so)
Lemon Zest from 1 organic lemon
Pinch of salt

Place the brown sugar and butter in the bowl of a a food processor and give it a few pulses until combined. Add the flour, almond flour, lemon zest and pinch of salt and pulse until the dough begins to 'come together'.

Pour out the dough onto a work surface and knead until the dough feels like Play Doh. Wet your hands slightly, if necessary to bring the dough to this consistency.

Wrap the dough in plastic wrap and refrigerate for 1 hour.

Then, place dough on a lightly floured work surface, cover with the plastic wrap and roll into a rectangle.

Dust the surface of the dough with plenty of flour to cover. Smooth with your hands to cover.

Press or roll dough with cookie stamps or engraved rolling pin. Cut out shapes with round cutters or use a knife and ruler to make rectangles.

Place on parchment or silicone-lined baking sheet and refrigerate again for 20 minutes.

Meanwhile, preheat oven to 350F.

Bake for about 12-18 minutes, depending on your oven. Check early and then often toward the end of baking time.

Remove when golden around the edges.

Cool and store for several days if you don't eat them all immediately.

Adapted from: