Ingredients
1 cup plus 2 tablespoons sifted cake flour
1/8 teaspoon salt
3 cups ground almonds
3 tablespoons sugar
4 tablespoons butter
2 tablespoons grated orange rind
1 egg, beaten
2 tablespoons heavy cream
Candied cherries
Directions
Combine the flour, salt, almonds and sugar.
Work in the butter and rind with the hand until thoroughly blended.
Add the egg, mixing until a ball of dough is formed.
Wrap in aluminum foil or waxed paper.
Chill for 2 hours.
Preheat oven to 425 degrees.
Roll out on a lightly floured board as thin as possible.
Cut into desired shapes with cookie cutters.
Brush with the cream and place a cherry in the center of each.
Place on a buttered cookie sheet.
Bake 7 minutes, or until delicately browned.
Makes about 24 three inches cookies.
Notes
This recipe was taken from "Favorite Recipes from House & Garden." It was published in New York by Simon and Schuster in 1958. For the complete copyright-free book visit www.archive.org. Photo: Mary Melfi.
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