Ingredients:* 2 cups butter, softened
* 3/4 cup sugar
* 3/4 cup packed brown sugar
* 2 eggs
* 4 teaspoons almond extract
* 4 cups all-purpose flour
* 1 teaspoon baking powder
FILLING:
* 1 egg white
* 1/2 cup sugar
* 1/2 cup ground almonds
* 1/2 teaspoon lemon juice
* Milk
* Sliced almonds
Directions:
* In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes. Add eggs and extract; mix well. Add flour and baking powder (dough will be soft). Chill.
* For filling, in a small bowl, stir egg white, sugar, almonds and lemon juice. Remove a portion of the dough at a time from the refrigerator. Place 1-in. balls of dough into miniature muffin cups, pressing slightly into sides and bottom. Place 1/2 teaspoon of filling into each. Cover with quarter-sized circles of dough.
* Brush with a little milk and top with an almond. Bake at 350° for 20-25 minutes or until golden.
Yield: about 5 dozen.
~~ Country | December/January 1994~~
These sound so yummy. I found them at Prim Hill Rose Studio.
