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What You Need:
(To Make: 3 dozen cookies)
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4 sticks (1 pound) unsalted butter, at room temperature
½ cup confectioners' sugar
1 egg, beaten
1 cup finely chopped blanched almonds
5 tablespoons brandy
1/3 cup orange juice
1 teaspoon double-acting baking powder
4½ to 5 cups sifted all purpose flour
2 cups apricot or raspberry preserves
Confectioners' sugar for dusting
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Translate this recipe:
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| How To Cook: |
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1. Preheat oven to 350°.
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2. Cream butter until very light. Add sugar, egg, almonds, brandy, and orange juice and beat for 2 minutes. Sift baking powder with flour and carefully blend into butter mixture.
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3. Shape into small round cookies the size of a quarter and about ¼ inch thick, or roll dough out to a thickness of ¼ inch and cut with a round cookie cutter.
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4. Bake on ungreased cookie sheet for 15 minutes, or until lightly golden. Cool on racks.
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5. Spread preserves over half the cookies and top with remaining half to form "sandwiches."
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6. Sprinkle a piece of wax paper with confectioners' sugar and place cookies on it. Sprinkle more confectioners' sugar on top to cover completely.
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7. Cool thoroughly on wax paper before storing.
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