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Letterblanket (Dutch Christmas Cookie)




Source of Recipe


Better Homes & Gardens


List of Ingredients




1 (8-ounce) can almond paste, or 1 cup
1 egg
1/4 cup sugar
3 cups all-purpose flour
3/4 teaspoon salt
1 1/2 cups butter
1/2 to 2/3 cup ice water
1 egg yolk
1 tablespoon water


Recipe



Combine almond paste, egg, and sugar; mix well. Chill. Stir together flour and salt. Cut in butter until mixture resembles coarse crumbs. Add water, a tablespoon at a time, until dough is moistened and just sticks together. You may not need to use all the water. Shape into a ball and wrap in plastic wrap. Let stand 30 minutes. Divide dough into thirds. On a lightly floured surface, roll one third of the dough into a 12 x 6-inch rectangle. Cut in half lengthwise, forming two 12 x 3-inch strips. Place on an ungreased cookie sheet, about 4 inches apart. Moisten edges of dough with a small amount of water. For each strip, roll 3 tablespoons of the almond filling into an 11-inch log on a very lightly floured surface.

Place log in the center of a strip of dough. Carefully wrap dough over log; seal the side and ends. Roll each of the remaining two thirds of the dough into an 8-inch square. Cut each square into four 8 x 2-inch strips. For each strip, roll about 1 tablespoon of the filling to an 8-inch log. Place a log on each strip; moisten and seal just like the longer rolls. Shape into desired letters.

Place on ungreased cookie sheets - not the same sheets as the long rolls. Combine yolk with 1 tablespoon water; brush on letters and long rolls. Bake the letters for 30 to 35 minutes and the long rolls for 40 to 45 minutes. Cool. Cut long rolls into 1-inch slices. Makes 2 long rolls and 8 individual letters.