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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 44 |
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These eye-appealing cookies from the Test Kitchen will remind you of shortbread, but they have a wonderful, mild sweetness that sets them apart. Ingredients:
1/3 cup sugar blend |
1/4 cup butter, softened |
1/4 cup almond paste |
1/4 cup canola oil |
1 egg |
1 egg white |
1/2 teaspoon vanilla extract |
1/4 teaspoon almond extract |
3 cups cake flour |
1-1/2 teaspoons baking powder |
1/4 teaspoon salt |
topping: |
1 egg, separated |
1/4 teaspoon water |
6 to 8 drops green food coloring |
2 tablespoons sugar blend |
Directions:
1. In a large bowl, beat sugar blend, butter and almond paste until well blended. Beat in the oil, egg, egg white and extracts. Combine the flour, baking powder and salt; gradually add to butter mixture and mix well. Divide into two portions; cover and refrigerate for 1-1/2 to 2 hours or until easy to handle.
2. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Using a floured 2-1/2-in. round cookie cutter and a 1-1/2-in. shaped cookie cutter, cut an equal number of circles and shapes from dough.
3. Place circles 2 in. apart on ungreased baking sheets. Brush one side of shapes with egg white; place egg white side down on circles. In a small bowl, combine the egg yolk, water and food coloring; brush over trees. Sprinkle with sugar blend.
4. Bake at 400° for 6-8 minutes or until edges are lightly browned. Remove to wire racks. Store in an airtight container. Yield: about 3-1/2 dozen.
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