| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
24 |
Cookies |
INGREDIENTS
| 1 1/2 |
c |
Flour, all purpose |
| 1/2 |
c |
Ground almonds |
| 1/2 |
t |
Baking powder |
| 1/4 |
t |
Salt |
| 1/2 |
t |
Ground cinnamon |
| 3/4 |
c |
Butter, unsalted softened |
| 3/4 |
c |
Sugar, white |
| 2 |
|
Egg yolks |
| 1 |
t |
Vanilla extract |
| 1 |
t |
Almond extract |
| 1/2 |
c |
Raspberry jam |
| 1 |
t |
Lemon peel, grated |
|
|
1/2 of a medium lemon |
| 1/4 |
c |
Sugar, confectioner's |
| 1/2 |
c |
Sliced almonds |
INSTRUCTIONS
Preheat oven to 300F. In medium bowl, combine flour, almonds, baking
powder, salt and cinnamon and wire whisk. in large bowl with an
electric mixer cream butter and sugar. Add egg yolks, the vanilla and
almonds extracts, and beat at medium heat until light and fluffy. Add
the flour mixture and blend at low speed until just combined. Do not
overmix. Roll dough into 1 1/2 inch balls. Place 2 inches apart on
ungreased baking sheet. With index fingers press an indentation in
centre of each ball to hold filling. Bake 22-24 minutes or just until
golden brown on bottom. Transfer cookies to cool, flat surface with
spatula. In a small bowl combine jam and grated lemon peel. Place 1/2
teaspoon of filling mixing in centre of each cooled cookie. If you
wish to add an extra decorative touch, sift confectioner's sugar over
cookies and place sliced almonds in the jam filling. From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”