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2 cups soft butter 2/3 cup icing sugar 1/3 cup light brown sugar 1 tsp. almond extract 4 1/2 cups flour Decorations: 1 cup blanched almonds glazed cherries 2 egg yolks 2 Tbsp. milk Cream butter and sugar. Add flour and mix first with spoon then with hands. Chill several hours. Split almonds in half, and cut cherries into 6 pieces. Heat oven to 300 F. Roll dough 1/4 inch thick and cut into whatever shape is desired. (I like to use one in the shape of a petalled flower. A round cutter also works well.) Arrange almonds on shortbreads as petals with cherry centres. Beat yolk and milk. Brush over cookies and bake 20 minutes until golden brown. I have been making these since 1981. They are very tasty and pretty, and I only make these almond shortbreads at Christmas. Submitted by Paulette Hooley, Charlottetown