This recipe comes from the German city, Bremen, and is a buttery cookie topped with a caramelized almond mixture giving it a crispness.
Ingredients: 1/2 cup butter or margarine, softened, 1 cup granulated sugar, 1 teaspoon vanilla, 1 egg, 1 2/3 cups all-purpose flour, 2 teaspoons baking powder, sugar for rolling, 2/3 cup whipping cream, 2 teaspoons granulated sugar, 1 cup sliced almonds.
Instructions: In a large mixing bowl, beat butter and the 1 cup sugar until creamy; add vanilla and egg and beat until smooth. In another bowl, stir together flour and baking powder; add to butter mixture, blending thoroughly. Cover with plastic and refrigerate at least 2 hours or overnight.
Preheat oven to 325 degrees; line baking sheets with parchment paper; set aside. Roll dough into 1-inch balls, roll in small bowl of granulated or raw sugar, and place 2 1/2 inches apart on prepared pans. Press down with fingers or back of spoon to a thickness of about 1/4 inch.
In a 2-quart saucepan, bring cream and the 2 teaspoons sugar to a boil; continue to boil until reduced by half. Remove from heat and stir in almonds. Spread about 1 teaspoonful of the almond mixture on top of each cookie.
Bake in preheated 325 degree oven for 12-15 minutes or until golden brown. Transfer cookies to wire racks to cool completely.
Makes about 4 dozen cookies.
"Sunset Cookies", Lane Publishing Co., Menlo Park, CA, 1985.
Cookies Rule!!!
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