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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 39 |
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I came up with this cookie recipe as a way to capture a butter cake popular in my husband's native Netherlands. Almond paste and butter make each melt-in-your-mouth morsel irresistible. Ingredients:
1/2 cup butter, softened |
1/2 cup shortening |
6 ounces almond paste |
1-1/3 cups sugar |
1 egg |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
Directions:
1. In a large bowl, cream the butter, shortening, almond paste and sugar until light and fluffy. Beat in egg. Combine flour and baking soda; gradually add to the creamed mixture.
2. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 400° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: 6-1/2 dozen.
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