many memories bind me to these cookies. I've always seen my mom do it (it's a great cook too) and very small parties from kindergarten there have been among the desserts that we prepared. And now it's my turn to prepare for Christmas each year, often in double dose, because are among the favorite cookies at home. I do not deny that it takes a little 'time to do it, but the final reward of hard work done.
The recipe comes from an old cookbook of my mother who now is no longer on the shelves of bookstores, and I have only a photocopy.
Ingredients 250 g white flour
3 g (1 teaspoon level) baking powder
100 g sugar 1 packet vanilla sugar 1 pinch salt
3 drops of almond flavoring (it may not even make)
1 egg 150 g butter or margarine 1 egg white
almonds
jam red
Preparation
Mix and sift flour and baking powder on the work surface. Drill a hole in the middle and put sugar, vanilla sugar, salt, spices and egg. With some of the flour to form a thick paste. Then add the cold butter cut into small pieces and cover with flour. Then compress it all in one block and, starting from the center, quickly mix all ingredients until a smooth paste.
If the dough should be sticky to put it in the cold for some time.
formed with the rolls of dough about the size of a finger, cut into pieces of equal length and make into balls the size of a cherry. Dip half the album (not installed) and then press in chopped almonds.
Place the balls on the plate too close to the furnace from the non-studded. Using the vial aroma (or the back of a pencil) to make a small hole in each ball and put inside a little 'jam, being careful not to let her out.
Bake at the top of a preheated oven at 200 ° and bake for 15 minutes.
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