| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies | 30 | Servings | |
INGREDIENTS
| 1/2 | c | Sliced almonds |
| 1/2 | c | Unsalted butter; room temperature |
| 1/2 | c | Dark brown sugar |
| 1 | Egg | |
| 1 | Egg yolk | |
| 1/2 | ts | Almond extract |
| 1 3/4 | c | Flour |
| 1 1/2 | ts | Cinnamon |
| 1/2 | ts | Salt |
| 1 | tb | Lemon peel; finely grated |
| 1/3 | c | Cherry jam |
INSTRUCTIONS
1. Grind the almonds until almost a powder in a food processor. Set aside. 2. In the large bowl of an electric mixer beat the butter until creamy. Add the brown sugar and beat until completely blended, about 1 minute. Beat in the egg, egg yolk and almond extract. 3. Sift together the flour, cinnamon, nutmeg and salt. Slowly add to the creamed mixture in 3 additions, beating well after each addition, until completely blended. Scrape down the sides of the bowl occasionally. Blend in the almonds and lemon peel by hand. The dough will feel sticky; let stand 10 minutes before using. 4. Shape the dough into balls that are slightly smaller than 1 inch, as this dough will spread. Place on ungreased baking sheets. Make an indentation in the center of each with your thumb and fill with about 1/4 teaspoon of the cherry jam. 5. Bake in a preheated 350-degree oven 12 minutes. Let cool a few minutes before removing to wire racks. Recipe By : Seattle Times Posted to MC-Recipe Digest V1 #256 Date: Wed, 23 Oct 1996 23:44:33 -0700 From: Rooby <rooby@shell.masterpiece.com> NOTES : The cookies can be frozen with or without the jelly filling.
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