• 47minutes
  • 89calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, D
MineralsZinc, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup butter (room temperature)

  2. 1/2 cup sugar (granulated)

  3. 1 large egg (separated, yolk for dough, reserve whites and beat for brushing tops)

  4. 1 teaspoon almond extract

  5. 2 1/2 cups sifted flour (start with 2 1/4 cups, may need up to 2 1/2 cups of flour)

  6. sugar , for sprinkling (I use the white granulated, you may use tinted sugar)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350.

  2. Using an electric beater beat butter and sugar - I beat until nice and fluffy.

  3. Add egg yolk and almond extract; beat well.

  4. Add 2 1/4 cups of the sifted sifted flour over the butter mixture with wooden spoon or mixer on low.( a wooden spoon works best for me) thoroughly incorporate the flour and form dough into a ball.

  5. NOTE: if dough is too sticky add 2 - 4 tablespoons flour - chill dough before moulding ( I cover bowl and chill in the fridge for 1/2 an hour) a chilled baking pan makes forming cookies much easier.

  6. If using cookie press, press on sheet, wait a few seconds, then twist the press slightly as you lift it straight up.

  7. NOTE: if dough is too stiff to press out beat another egg yolk into the dough - (moulding by hand you may need to use all of the 2 1/2 cups flour - flour hands lightly makes moulding by hand easier).

  8. If you don't have a cookie press form into 1/2 inch balls - push a cherry into the centre.

  9. Brush cookies with beaten egg white and sprinkle with sugar; bake at 350 for 8 - 12 minutes or until golden around the edges.

  10. Cool on a wire rack.Yield will vary as to size of cookies.


Send feedback