An almond-scented glaze adds shimmer to delicate, pretty, melt-in-your-mouth cookies. Decorating with silver drag? or candied cherries adds a festive touch.
- Portion size 90 servings
Refrigerate ungreased rimless baking sheets to chill.
In large bowl, beat butter with sugar until fluffy. Beat in egg yolk, vanilla, almond extract and salt. Stir in flour, then ground almonds. Spoon into cookie press; press out rosettes about 1 inch (2.5 cm) in diameter onto prepared pans, about 1/2 inch (1 cm ) apart.
Bake in centre of 350°F (180°C) oven for 8 to 10 minutes or until light golden on bottom. Let cool for 1 minute; transfer to racks set over sheet of waxed paper.
Almond Glaze: Stir together sugar, whipping cream and almond extract, adding more sugar or cream if necessary to make pourable. Drizzle over hot cookies. Immediately press silver drag? into centre. Let cool. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 1 month.)
Nutritional facts <b>Per Cookie:</b> about
- Sodium 21 mg
- Protein 1 g
- Calories 42.0
- Total fat 3 g
- Cholesterol 9 mg
- Saturated fat 2 g
- Total carbohydrate 4 g
- Iron 1.0
- Folate 2.0
- Vitamin A 2.0