A unique cookie with the icing baked on! COOKIES- 2 cups slivered almonds 3/4 cup sugar 1 TB freshly ground cinnamon* Dash salt 1 TB honey 1 egg white ICING- 1 cup.powdered sugar 1 egg white Edible glitter or sprinkles if desired** In food processor, combine almonds, sugar, cinnamon and salt; pulse 2-3 min or until very finely ground. Add honey; pulse to distribute. Add 1 egg white; pulse several seconds or until dough pulls together and forms ball. Pat out dough between 2 sheets of parchment or waxed paper to about 1/2- inch thickness. Roll dough to 1/4-inch thickness(about 12by 10-inch rectangle). Be careful not to let paper bunch up and wrinkle underneath. Refrigerate 1 hour or until firm. Meanwhile, in a med bowl, stir together all icing ingredients except edible glitter, beat at med-high speed 5-7 min or until stiff but spreadable. Press plastic wrap directly onto icing to prevent skin from forming. With offset spatula, spread thin layer of icing onto chilled dough. Discard any remaining icing. Sprinkle with edible glitter or sprinkles,if desired. Refrigerate dough 10 min or until icing is set. Heat oven to 400 degrees. Line 2 baking sheets with parchment paper. Cut out cookies using 2-inch star-shaped cutter. (Dip cutter into water before each use,shaking off excess). If cookies are difficult to remove from cutter, tap edge of cutter against baking sheet until cookies release. Place cookies on baking sheets. Bake one sheet at a time 5-6 min or until cookies have risen slightly(icing should remain white). Cut and bake remaining dough scraps, if desired. Cool cookies completely on wire rack.(Cookies can be made up to 1 week ahead. Store in airtight container). TIPS * To grind cinnamon, break sticks into smaller pieces. Grind in coffee grinder until finely ground, sift through fine strainer to remove any pieces. (You will need about 4 cinnamon sticks for this recipe.) ** Edible glitter, an all-natural gumarabic, adds beautiful sparkle to cookies. YiELD: 30 cookies (Source: Cooking Club of America)
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