Cinnamon-Almond Cookies

Ingredients

• 0.3 cup butter softened
• 5.3 ounces cake flour sifted
• 0.5 cup granulated sugar 
• 0.1 teaspoon ground cinnamon 
• 0.3 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 0.3 cup ice water 
• 0.7 cup powdered sugar 
• 2 teaspoons powdered sugar 
• 0.3 teaspoon salt 
• 0.3 cup slivered almonds toasted

Equipment

• bowl
• baking sheet
• oven
• knife
• wire rack
• blender
• plastic wrap
• measuring cup

Directions

1. To prepare cookies, place butter and granulated sugar in a medium bowl; beat with a mixer at medium speed until well blended (about 2 minutes).
2. Place almonds in a spice or coffee grinder; process until finely ground. Lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour, ground almonds, 2/3 cup powdered sugar, salt, 1/4 teaspoon cinnamon, and cloves.
4. Add flour mixture to butter mixture; beat until just combined.
5. Add 1/4 cup ice water; beat on low speed until moist. Gently press mixture into a ball; wrap in plastic wrap. Refrigerate 1 hour or until thoroughly chilled.
6. Preheat oven to 30
7. Shape dough into 30 (1-inch) balls.
8. Place balls 2 inches apart on a baking sheet coated with cooking spray.
9. Bake at 300 for 25 minutes. Cool on a wire rack.
10. To prepare topping, combine 2 teaspoons powdered sugar and 1/8 teaspoon cinnamon.
11. Sprinkle sugar mixture evenly over cooled cookies.