| 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.
A Message from our Provider:
“Don’t miss life’s best. Find God.”