Pop one or two of these little nuggets in your mouth for a sweet, fruity sensation.
Ingredients: 2/3 cup butter, softened, 3/4 cup granulated sugar, 1 egg, beaten, 1 teaspoon almond extract, 2 cups all-purpose flour, preserves or jam of any flavor.
Instructions: Prheat oven to 425 degrees. Line two baking sheets with parchment paper. In large mixing bowl, beat together the butter and sugar until light and fluffy, then beat in the egg and almond extract.
Sift the flour over the mixture and beat well until smooth. Spoon the mixture into a pastry bag fitted with a large star nozzle and pipe 2-3 inch rosettes onto prepared baking sheets, spacing 1 1/2 inches apart (or place teaspoonfuls of dough on sheets and press down with a fork). Place 1/4 - 1/2 teaspoonful of preserves or jam in center of each cookie.
Bake in preheated oven for 5-7 minutes or until bottoms are lightly browned. Allow to cool on baking sheets for 2 minutes before transferring to cooling racks.
Variation: May also use candied peel, cut in small diamond shapes, or paper towel- dried marascino cherries, cut in half, as a substitute for the preserves.
Makes 4 dozen cookies.
"Cookies Biscuits & Bakes 500", Catherine Atkinson, World Publications Group, Inc., East Bridgewater, MA, 2008.
Cookies Rule!!!
No comments:
Post a Comment