Almond Shortbread Cookies 5/04 #690

Categories:
cookies, New 2004

1 cup Butter; softened
7 oz package almond paste
1/2 cup Sugar
1/4 teaspoon Vanilla
2 cups flour
2 tablespoon milk
jello for sprinkling on top

With an electric mixer, beat butter on high for 3 minutes or until very soft and light in color. Add almond paste and sugar. Mix on low speed until combined. Turn mixer to high and beat a full five minutes or more until almost white colored and fluffy. Mix in vanilla. Gently stir flour into the mixture until just combined. Spoon 1/2 of the dough onto a 15 inch long piece of wax paper. With hands, press dough out to a 1/4 inch thicknes. Top with more wax paper. Lightly smooth top with rolling pin. Keeping wax paper in place, lay dough on a cookie sheet. Repeat with remaining half of dough and chill for 1 hour to firm. Preheat oven to 325 degrees. Line cookie sheets with foil and Pam them. Work with one piece of dough at a time, keeping other half refrigerated. Cut out cookie shapes and place on cookie sheets 2 inches apart, dipping cutters in flour if sticking. Repeat until all dough is used. Keep unbaked cookies refrigerated until ready to bake. Brush tops with milk and sprinkle with the jello. Bake for 14 minutes or until bottoms are very light golden. Coll on wire racks.

Contributor: Paper - Odense Almond Paste