Valentine’s Day Almond Sugar Cookies

February 14, 2015 at 12:03 pm Leave a comment

A crust recipe stands in for flaky cookies.

A crust recipe stands in for flaky cookies.

This cookie was developed from a crust for a wonderful cranberry tart, a recipe I have made many times which looks splendid on the cover of the December 1999 Bon Appetit magazine. Link to tart recipe here.

I’m making the tart for Valentine’s guests and decided to use the extra crust for small heart treats. I substituted almond flavoring for the vanilla and you could add a little more sugar, but filling them with raspberry preserves or chocolate ganache and dusting them with confectioners sugar keeps them sweet enough for me.

Crust (cookie) recipe

1 2/3 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons (about) ice water
1 large egg yolk
1 teaspoon vanilla (or almond) extract

Blend flour, sugar and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add 2 1/2 tablespoons water, egg yolk and vanilla. Blend until moist clumps form, adding more water by 1/2 tablespoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 2 hours. (Can be made 2 days ahead. Let soften slightly before rolling out.)

Roll out and cut into shapes. Bake at 375 for about 7 minutes or less for smaller or thinner cookies.

Fill with raspberry preserves, chocolate ganache or Nutella spread. Sift confectioners sugar over top prior to serving. Almond sugar cookies

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Entry filed under: Almond sugar cookies, Sugar cookies from crust, Valentine's Day Sugar Hearts. Tags: , , , .

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