With these cookies intended as centrepiece of my cookie goody bags, I had grand plans and pipe dreams of decorating them magnificently. They would be so beautiful that people would refuse to eat them because they would be quite simply, miniature, edible, works of art greatness! Yup, when I dream, I dream big!
But by the time these cookies had cooled enough to be frosted; I had been baking for almost eight hours and was exhausted. So I resorted to part dipping them in coloured Royal Icing; which was so half heartedly put together that it was too watery.
Oh well, thanks to a great recipe (which I've adapted very slightly) from Annie's Eats, the cookies tasted so great that it didn't matter too much that they weren't perfectly decorated. They’re soft but biscuity with a delicate almond flavour that had a few of my friends describing them as marzipan cookies. Just so you're still slightly enthused by mine, please don't look too closely at hers, they're only, oh, about a hundred times better decorated than mine :)
I would suggest trying not rolling the dough as thin as the recipe requires. I've heard it said that slightly thicker cookies have a little something going for them. Note that if you make slightly thicker cookies, it will affect the yield slightly and perhaps also the baking time.
These don't have to be decorated. They're just as tasty plain. Or you could dust them with of icing sugar.
Yields 40 cookies
1 cup butter
1 cup icing sugar
1 egg, beaten
1 ½ teaspoons almond extract
2 teaspoons vanilla
1 teaspoon salt
2 ½ cups sifted flour
1 - Cream butter.
2 - Add powdered sugar.
3 - Blend in egg, almond extract, vanilla, salt and flour.
4 - Chill dough until firm.
5 - Roll to ¼ inch thickness on well-floured surface.
6 - Cut with cookie cutters.
7 - Place on baking trays lined with grease proof paper. Bake at 190° C / Gas Mark 5for 8-10 min. Cookies should not brown.
8 - Frost and decorate when cool.
|My cookie goody-bags|