RASPBERRY MIRROR COOKIES
Hallonspeglar
30 cookies
2.6 oz butter or margarine
3 tablespoons sugar
1 egg yolk
0.8 cup flour
some salt of hartshorn (an old
leavening agent, very popular
when baking cookies in Sweden)
Decoration:
14.1 oz almond paste
2 tablespoons flour
2 egg whites
3 tablespoons raspberry jam
Icing:
0.6 cup powdered sugar
2½ teaspoons water
Preheat oven to 347F.
Chop butter, sugar, egg yolk, flour and salt of hartshorn together and work to a dough. Leave cold for 45 minutes. Roll it out and measure out rounds about 2 inches diameter. Put them on a paper-lined baking plate.
Decoration:
Grate the almond paste and mix with flour. Add egg whites and stir to a smooth batter. Pipe around the edges of the cakes. Dab some raspberry jam in the middle and bake for about 10 minutes. Allow to cool.
Icing:
Stir powdered sugar and water and ice the cakes.
Enjoy!
Bella
No comments:
Post a Comment