Thread: Holiday Recipes
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Old December 3rd, 2008, 01:53 PM   #45
Tommy's Pastskater
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Join Date: Feb 2007
Location: California
Posts: 3,451

Fruited Sugar Cookies
after they have been cooled let them stand 15 minutes on the wire rack. Remember wire, get the air under them.
once again the ladies from back east!

2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 cup slivered almonds (6 ounces)
2/3 cup granulated sugar, divided
1 cup (2 sticks) unsalted butter, softened
1 1/2 teaspoons pure vanilla extract
2 large eggs, separated
1/3 cup sliced or slivered almonds, finely chopped, for garnish, optional
3/4 cup pomegranate jelly*
Confectioners' sugar, for garnish, optional
*Pomegranate jelly may be found in specialty food stores

Preheat oven to 350F. Line baking sheets with parchment paper or leave ungreased.
Combine flour and salt in a bowl; set aside.
Combine almonds and 1/3 cup of sugar in a food processor fitted with a metal blade. Pulse until finely ground. (Be careful not to grind to a paste).
Combine butter and remaining sugar in a medium bowl. Cream together until light and fluffy. Add ground almond and sugar mixture. Mix to combine. Add vanilla and egg yolks. Mix to combine. Mix in flour.
Roll dough into walnut-size balls and place 2 inches apart on baking sheets. Dip your thumbs in flour and use to make a deep indentation in center of each cookie.
Whisk egg whites to loosen them and then brush outside of each cookie with egg white. Scatter a few chopped almonds on outer edge of each cookie if desired. Fill each center with 1/2 teaspoon of jelly.
Bake until edges are golden brown, 15 to 18 minutes. Remove from oven. If needed, immediately add another 1/4 teaspoon of jelly to each cookie. Let stand for 3 to 4 minutes. Transfer to cooling racks with a thin metal spatula. Dust with confectioners' sugar if desired.
Makes 4 to 5 dozen jelly-filled cookies
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