Ingredients:
1 cup butter softened
1 cup icing sugar
1 egg
1 tsp. almond extract
1 tsp. vanilla
2¾ cups flour
1 tsp. baking powder
1 tsp. salt
¾ cup whole blanched almonds
1 tube of red decorator gel
Method:
1. In a bowl beat together butter, sugar, egg, almond and vanilla extract. Sift together flour, baking powder and salt and add slowly.
2. Roll into a ball and cover with plastic wrap, refrigerate for 30 min.
3. Preheat oven to 160 C/325F/gas mark 3. Cut the dough into four sections and working with only a quarter while the rest is refrigerated, roll heaped tablespoons full into a finger shape. Squeeze in the centre to make a knuckle. Press almond firmly into one end of the cookie. With a sharp knife make lines on the knuckle and just behind the almond.
4. Place on a greased cookie sheet and bake for 20-25 min. or until pale golden.
5. Let the cookies cool for 3 min. Carefully lift up the almond and squeeze the red decorator gel onto the back of the nail bed and then replace the almond, letting the gel ooze out. Remove onto racks to cool completely.
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