Tuesday, January 15, 2013

Caramel almonds cookies


1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla
1 egg
1 2/3 cups all-purpose flour
2 teaspoons baking powder
2/3 cup whipping cream
2 teaspoons sugar
1 cup sliced almonds


In large bowl with an electric mixer, beat butter and the 1 cup sugar until creamy; add vanilla and egg and beat until smooth. In another bowl, stir together flour and baking powder; add to butter mixture, blending thoroughly. Wrap dough in plastic wrap and refrigerate for at least 2 hours or until next day.

Preheat oven to 325F. Roll dough into 1-inch balls and place 3 inches apart on greased baking sheets. Grease bottom of a glass, dip in sugar, and flatten each ball to a thickness of about 1/4 inch.

In a 2-quart pan, bring cream and the 2 teaspoons sugar to a boil; continue to boil until reduced by half. Remove from heat and stir in almonds. Spread 1 teaspoon of the almond mixture on top of each cookie.

Bake in a 325° oven for 12 to 15 minutes or until golden brown. Transfer cookies to racks and let cool. Store airtight.
File this one under amazing German treats like Rugelach and Linzer Torte.

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