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Ingredients
- 6 Tbsp Chilled Butter
- 1 Cup Sifted all-purpose flour
- 2-1/2 Tbsp Half-half
- Almond Crème -
- 3/4 Cups sifted confectioners sugar
- 1 Tbsp soft butter
- 1/8 tsp almond extract
- 1 Tbsp half-half
Details
Preparation
Step 1
With Pastry blender or blending fork, cut butter into flour till pieces are the size of small peas. Sprinkle 1 Tbsp cream over part of mixture. Toss gently with fork; push to one side of bowl. Sprinkle next Tbsp cream over dry part, mix lightly. Push to moistened part at side. Repeat till all is moistened. Form in a ball. Divide in half.
On a lightly floured surface, roll to slightly less than 1/8". Cut in rounds with 1-1/2" cookie cutter. Dip one side of cookie in sugar. place sugar side up on ungreased baking sheet. With fork prick each cookie in 4 parallel rows.
Bake at 375 about 8 minutes until golden and puffy. Remove to rack at once. Sandwich cooled cookies with Almond Crème. Makes 30
Alternate method.....make dough. roll carefully into a uniformly round log (1-1/2" round). Chill.
Slice into 1/8" thick pieces.
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