AuthorAndreaThese sweet cookies are a bite of heaven. They are so light and just melt in your mouth. They are gorgeous for a baby shower, a gift, or pretty luncheon. I find the tiniest circle cutter as possible - I actually use half of my small tea infuser which is about 1" round.
Cut butter into flour, add cream 1T at a time. Form into a ball. Divide in half. On lightly floured surface, roll to slightly less than 1/8" thick. Use 1-1 1/2" round cutter. Dip one side of each cookie in sugar. Place sugar side up on an ungreased baking sheet, 1/2" apart from each other. Prick each cookie with a fork in 4 parallell rows. Bake at 375 degrees until golden and puffy, approximately 8 minutes. Remove at once to cool on rack. Once cool, fill with Almond Creme. Makes approximately 15 cookies. I would suggest doubling this recipe!
For Almond Creme, mix all the ingredients together in a bowl with a hand mixer. Gently frost the non-sugared side of one cookie and press the other cookie on top. These are VERY delicate and can break easily so handle with care during preparation.
Ingredients
Directions
Cut butter into flour, add cream 1T at a time. Form into a ball. Divide in half. On lightly floured surface, roll to slightly less than 1/8" thick. Use 1-1 1/2" round cutter. Dip one side of each cookie in sugar. Place sugar side up on an ungreased baking sheet, 1/2" apart from each other. Prick each cookie with a fork in 4 parallell rows. Bake at 375 degrees until golden and puffy, approximately 8 minutes. Remove at once to cool on rack. Once cool, fill with Almond Creme. Makes approximately 15 cookies. I would suggest doubling this recipe!
For Almond Creme, mix all the ingredients together in a bowl with a hand mixer. Gently frost the non-sugared side of one cookie and press the other cookie on top. These are VERY delicate and can break easily so handle with care during preparation.
