Yield: 1 servings
|1 cup||Butter; at room|
|\N \N||; temperature, cut|
|\N \N||; into slices (2|
|\N \N||; sticks)|
|½ cup||Plus 2 to 3 tablespoon sugar|
|1 \N||Egg; separated|
|⅓ cup||Finely chopped almonds|
|\N \N||Approximately 1/3 cup jam or jelly|
In large mixing bowl or food processor, combine flour, butter, ½ cup of sugar, and the egg yolk and blend until smooth dough is formed. Wrap with plastic wrap and chill 30 minutes. Preheat oven to 350 degrees. On lightly floured board, roll dough to ⅛-inch thickness. Cut out an even number of 2-inch rounds. Using a thimble or ½-inch round cookie cutter, cut center out of half of the rounds. Brush the rounds with cutout centers with egg white and sprinkle with almonds and remaining sugar. Leave remaining rounds plain. Cover with parchment paper or lightly grease several baking sheets.
Place cookies on prepared baking sheets and bake 10 to 12 minutes, until set and just barely golden around the edges. Transfer cookies to wire racks. Cool.
Top cookies without holes with about ½ teaspoon jelly or jam. Place cookies with holes over the jam, almond-sugar side up, to make sandwiches.
Makes approximately 50 cookies. Beatrice Ojakangas, Scandinavian Feasts (Copyright 1992 by Stewart, Tabori, and Chang).
Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.