These crisp almond cookies are cut into medallions and decorated with bright colored sugar.
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How to make
Combine butter, 2/3 cup sugar, egg, almond extract and salt in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed, scraping bowl often, until well mixed.
Divide dough in half; wrap in plastic food wrap. Refrigerate 1-2 hours or until firm.
Heat oven to 350°F.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2-inch round cookie cutter. Place 2 inches apart onto ungreased cookie sheets. Press 3/4 to 1-inch cookie cutter into center of each cookie, cutting only halfway through dough.
Bake 9-11 minutes or until edges are very lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
Mix corn syrup and water together in bowl until well combined. Use small brush to coat areas to be sugared and outside edge of cookie with corn syrup mixture. Hold cookie at an angle; sprinkle decorator sugar over areas brushed with corn syrup mixture. Shake excess sugar off cookie.
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