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Apricot Shortbread Macaroons




Source of Recipe


Internet


List of Ingredients




CRUST:
1-1/3 Cups flour
2/3 Cup unsalted butter
2 Tablespoons sugar
TOPPING:
7 Ounces almond paste
1 egg white
2/3 Cup apricot or raspberry preserves


In a bowl quickly combine flour, butter and sugar. Form a
dough. Refrigerate for 30 minutes
Meanwhile, beat egg white gently. Add to almond paste and
stir to blend well. This can be done easily in the food
processor.
Roll chilled dough to about 1/4 inch thickness. With a
cookie cutter cut out 1 1/2 - to 2-inch rounds. Place on a
baking sheet, lined with parchment paper
Using a pastry bag with a medium star tip, pipe the almond
paste mixture around the edges of each cookie to form a
rim. Place a teaspoonful of the jam in the middle
Bake the cookies at 375 degrees for 12 to 15 minutes until
lightly browned. Let cookies cool slightly before removing
them. Place on a rack to cool completely. Makes 16 cookies



Recipe