| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Lebanese |
Lebanese, Cookies |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Solid rendered butter |
| 1 |
c |
Superfine sugar |
| 1 |
c |
Confectioners sugar |
|
|
Approximately 4 c. cake flour |
|
|
Blanched almond halves |
INSTRUCTIONS
Place butter in mixing bowl and beat with electric mixer for about 10-15
minutes until butter is white and fluffy. Add 2 types of sugar. Whip again
thoroughly with a spatula; gradually add flour and continue to mix with
spatula until the flour is absorbed and a medium soft dough is formed. Be
sure to mix with spatula, because heat from hands melts the butter. Add
more flour if needed. Remove mixture to lightly floured surface and quickly
roll with floured hands into rope shape about 1 1/2 inch diameter. Cut into
1 1/2 inch pieces on diagonal forming a diamond shape. Place one almond in
middle of each diamond. Place on baking sheet at 300 degrees until cookies
are set. They should remaining white not browned, about 10-12 minutes. Let
cool on sheet. When cold remove carefully.
Posted to MM-Recipes Digest V4 #187 by Julie Bertholf
<jewel1@ix.netcom.com> on Jul 19, 1997
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