| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Swedish |
Cookies, Swedish |
36 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Butter or margarine |
| 1/2 |
c |
Sugar |
| 2 |
|
Egg yolks |
| 1 |
ts |
Vanilla |
| 2 |
|
Egg whites |
| 1/4 |
ts |
Cream of tartar |
| 1/3 |
c |
Powdered sugar; sifted |
| 1 |
c |
Almonds; ground |
INSTRUCTIONS
Stir together flour and salt. In a large mixer bowl, beat butter or
margarine with electric mixer on medium speed for 30 seconds. Add sugar and
beat until fluffy. Add egg yolks and vanilla; beat well. Add dry
ingredients to beaten mixture and beat until well combined. Cover and chill
1 hour. For almond paste filling: In a small mixer bowl, beat egg whites
and cream of tartar until soft peaks form(tips curl). Gradually add
powdered sugar, beating until stiff peaks form(tips stand straight). Fold
in ground almonds. Set aside. On a lightly floured surface, roll the dough
to 1/8" thickness. Cut into 3" circles. Place about 1 rounded teaspoon of
the almond filling in center of each. Fold up and pinch 3 sides to form a 3
cornered hat, leaving the top of filling exposed. Place 2" apart on an
ungreased cookie sheet. Bake in a 375 degree oven for 10 to 12 minutes.
Remove; cool on wire rack.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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