Stephen Ceidebuurg
3/4 c Margarine or butter,
-softened
3/4 c Honey
1/4 ts Almond extract
2 1/2 c All-purpose flour
1/2 c Finely chopped almonds
Preheat oven to 300 degrees.
In a large bowl, beat margarine, honey and almond extract with an electric
mixer until mixture is light and fluffy. Add flour, 1 cup at a time,
beating well after each addition. Mix in almonds. On ungreased cookie
sheets, shape 1/2-cup portions of dough into heart shapes, no more than
1/2-inch thick. Decorate as desired by following one of the tips below or
by using a tooth-pick, fork or other kitchen tool to create a design. Bake
25 to 30 minutes or until edges turn brown. Cool 5 minutes and remove from
pan.
Decorating tips:
You can create a design on top of the cookies using white or colored candy
sprinkles.
Or you could crimp the edges of heart, making a design using the tines of
fork, or a knife, spatula or spoon. Sprinkle baked cookies with powdered
sugar.
If you are an experienced baker, you may want to paint a design with a
simple egg-yolk paint. Separate an egg; put the egg yolk in a small bowl
and mix with 1/2 teaspoon water and enough red food coloring to make the
desired sired shade of red. Using a clean paint brush, paint a design on
cookie using the colored yolk. Or place a small doily on cookie and, using
a clean, stiff brush, work the egg paint through the cutouts and create a
lacy effect. Remember that this is all done before the cookies are baked.
Makes 4 large cookies.
CHERI SWOBODA FOODday home economist, from the Oregonian’s FOODday, 2/9/93.
Yields
4 Servings