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Sweets: Dutch Almond Butter Rings

Source of Recipe

Rosie's Cookie Book


List of Ingredients

FILLING:
3 1/2 tablespoons unsalted butter, room temp
6 tablespoons powdered sugar
3 tablespoons light corn syrup
1/2 cup slivered or sliced almonds

COOKIE:
1 cup + 1 tbl. sifted flour
1 teaspoon salt
7 tablespoons unsalted butter, room temp
3/4 cup + 2 tbl. powdered sugar, sifted
2 large egg whites
1 teaspoon vanilla
1/2 cup crushed sliced almonds (Topping)


Recipe

Make filling: using electric mixer on medium speed, cream butter, sugar and corn syrup until blended. Add slivered almonds and blend until they are broken up. Preheat oven to 350ºF and line baking sheets with parchment paper. Fit a pastry bag with 1/4" tip. Make cookie dough: Sift flour and salt together. Using mixer on medium high, cream butter, powdered sugar, egg whites and vanilla until smooth. Scrape bowl and then sift flour mixture over butter mixture and mix on low just until blended. Scrape bowl, then blend several seconds.

Fill pastry bag with dough. Pipe dough onto prepared baking sheets, forming 1 1/2" diameter circles 1 1/2 inches apart. Drop 1/2 tsp of almond filling in center of each circle and sprinkle each cookie with 1/2 tsp of crushed almonds. Bake cookies on center rack of oven until filling is brown and bubbling, and edges of cookies are golden brown, 12-14 minutes. Allow to cool on baking sheets, then carefully remove with spatula. Store airtight in freezer up to 2 weeks. Makes 50 cookies.