2/3 cup sifted powdered sugar
1/4 cup sugar
2 egg whites
8 candied red cherries, cut into sixths
- Line a cookie sheet with parchment paper or foil. Lightly grease the foil; set aside. In a large mixer bowl combine almond paste, powdered sugar, sugar and egg whites. Beat with an electric mixer on medium speed till combined. Beat on high speed for 3 minutes, scraping the sides of the mixing bowl often.
- Place the dough in a decorating bag fitted with a large star tip. Pipe rosettes 1 inch in diameter onto the prepared cookie sheet about 1 inch apart. Or, drop dough from a teaspoon into 1 inch mounds on cookie sheet. Place one candied cherry piece in the centre of each cookie.
- Bake in a 325 oven for 15 to 20 minutes or till cookies just start to brown. Cool completely on wire racks before removing from parchment or foil. Cover tightly and store in a cool, dry place for up to 1 week. Makes about 45 cookies.
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