Austrian Tea Cookies
Source of Recipe
Internet
List of Ingredients
1 1/2 cups sugar, divided
1 cup butter, softened
1 egg, beaten
1/2 teaspoon vanilla
2 cups flour
2 cups bran flakes with almonds cereal, crushed to 1 cup
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
14 ounces almond paste
2 egg whites
5 tablespoons raspberry or apricot jam, warmed
3/4 cup semisweet chocolate chips or 4 ounces white chocolate, melted (optional)
Recipe
Cream 1 cup sugar and butter in large mixing bowl until light and fluffy. Beat in egg and vanilla. Combine flour, cereal, baking powder and cinnamon. Gradually add to creamed mixture. Mix well. Cover and chill for 1 to 2 hours, or until firm for easy handling.
Preheat oven to 350 degrees. Butter cookie sheet.
Roll out dough on lightly floured surface to 1/4-inch thickness. Cut with floured 2-inch cookie cutters. Arrange 1 inch apart on prepared sheet.
Beat together almond paste, egg whites and remaining sugar until smooth. Using a pastry tube, pipe 1/2-inch-thick ring on top of each cookie along outside edge. Fill centers with 1/4 teaspoon jam. Bake for 8 to 10 minutes, or until lightly browned. Cool for 1 minute on sheet. Remove to a wire rack to cool completely. Drizzle chocolate over tops.
Serving quantity: Makes 3 1/2 dozen.
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