BATTER
GLAZE
Preheat the oven to 350 degrees.
Cream the softened butter and add the sugar in a stream. Continue beating
until the butter/sugar whitens. Beat in the zest and rum, then the egg
whites, one at a time, beating smooth between each addition. Mix the
almonds and flour together and stir them into the batter by hand.
Pipe the batter on paper lined pans in 1-inch mounds using a 1/2-inch plain
tube. Bake the cookies for 12 to 15 minutes.
For the glaze:
Bring the preserves and the Kirsch to a boil in a small pan over medium
heat, stirring occasionally, until slightly thickened. Apply glaze while it
is still very hot.
Cool the cookies on the paper and sandwich them with raspberry glaze after
they have cooled.
Recipe by: Cooking Live Show #CL8898 Posted to MC-Recipe Digest V1 #640 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on Jun 10, 1997
A Message from our Provider:
“Find God and you find everything”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!