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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 36 |
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My husband's Aunt Laurel always made these cake-like cookies with her own farm-fresh eggs, cream and butter. Now I prepare batches for Christmas each year. We like them because they're not overly sweet. Ingredients:
3 eggs |
1 cup heavy whipping cream |
1 cup sugar |
2 teaspoons butter, melted |
1 teaspoon almond extract |
4 cups king arthur unbleached all-purpose flour |
4 teaspoons baking powder |
assorted colored sugars, optional |
Directions:
1. In a bowl, beat eggs; add cream and beat well. Beat in the sugar, butter and almond extract. Combine flour and baking powder; gradually add to sugar mixture. Cover and refrigerate for 1 hour or until easy to handle.
2. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on greased baking sheets. If desired, sprinkle with colored sugars, pressing sugar into dough if needed.
3. Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool. Yield: about 6 dozen.
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