CROATIAN ALMOND COOKIES

By akselden

Ingredients

• 1 teaspoon active dry yeast
• 1/2 cup whipping cream, at room temperature
• 1/2 cup shortening, melted and cooled
• 1/2 cup butter, melted and cooled
• 1 beaten egg yolk
• 1/4 teaspoon salt
• 2 3/4 cups all-purpose flour
• Granulated or powdered sugar
• 1 cup canned almond cake and pastry filling or
• 1 cup plum, quince, raspberry or loganberry jam
• Powdered sugar or Powdered Sugar Icing
• (recipe follows)

Preparation

Step 1

1. In a large mixing bowl, sprinkle the active dry yeast the whipping cream. Let the yeast mixture stand at room
temperature till the active dry yeast is dissolved in the cream.
2. Add shortening, butter, egg yolk and salt to the yeast in the large mixing bowl. Stir till smooth. Add the flour, beating till well combined. Form the dough into a ball. Place in the mixing bowl. Cover and chill the dough for 1 to 3 hours or till dough is firm and easy to handle.
3. Sprinkle the rolling surface with some granulated or powdered sugar. Divide dough in half. Roll half of the
dough at a time to Ys-inch thickness on the sugared surface. Cut into 2- to 2 1/2-inch squares. Place a teaspoon of almond filling or jam in the center of each.
4. Starting at one comer, roll up the dough firmly toward the opposite comer, shaping into a crescent. Or bring up comers and gently pinch together, forming a pillow shape. Place filled and shaped dough on a greased cookie sheet.
Repeat with remaining dough and filling. .
5. Bake in a 350°F oven for 8 to 10 minutes or till lightly browned. Remove from cookie sheet and cool on wire rack. Just before serving, sprinkle with powdered sugar or drizzle with Powdered Sugar Icing. Makes about 48 cookies. Powdered Sugar Icing: In a mixing bowl, combine 1 cup sifted powdered sugar, 1/4 teaspoon vanilla and 1
tablespoon milk. Stir in additional milk, 1 teaspoon at a time, make a drizzling consistency.