Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Napoleon's Hats




Source of Recipe


Ellen Taylor


Recipe Introduction


These almond-filled pastries are shaped like three-cornered hats – thus the name. The smell of them baking always reminds Ellen of Christmas and her grandmother, who always filled the house with aromas of German baked goods.


List of Ingredients




3/4 cup unsalted butter , at room temperature
1/3 cup granulated sugar
1 large egg
2 cups all-purpose flour
1 cup powdered sugar (Confectioner's)
3/8 cup almond paste (3 1/2 oz.)
2 large egg whites



Recipe



1. In a large bowl, with a mixer on medium speed, beat 3/4 cup butter and granulated sugar until smooth. Add egg and beat until well blended. Stir in 2 cups flour, then beat just until dough comes together.

2. In a food processor, whirl powdered sugar and almond paste until blended. In a deep bowl, with a mixer on high speed, beat egg whites until they hold soft peaks. Gently stir in almond mixture until well blended.

3. On a lightly floured surface, with a floured rolling pin, roll about half the dough at a time to about 1/16 inch thick. With a floured, 2- to 3-inch round cutter, cut out cookies. Place about 1 inch apart on buttered 12- by 15-inch baking sheets. Place about 1 teaspoon almond mixture in the center of each round, then fold edges over filling toward the center to form a three-cornered hat shape. With your fingers, pinch corners to seal. Gather excess dough into a ball, reroll, and cut out more cookies; fill and fold. Repeat to roll remaining dough and fill and shape cookies.

4. Bake cookies in a 325° regular or convection oven until golden brown, 18 to 20 minutes. If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

YIELD: 3 1/2 Dozen

Per cookie: 83 cal., 46% (38 cal.) from fat; 1.2 g protein; 4.2 g fat (2.2 g sat.); 10 g carbo (0.2 g fiber); 39 mg sodium; 14 mg chol