Cookies
- 1/2 cup [115 g] butter, softened
- 1 teaspoon [5 mL] baking powder
- 1/4 cup [60 mL] brown sugar
- Pinch of salt
- 1 egg yolk, beaten
- 1 cup [140 g] all-purpose flour
- Fruit jam or jelly, your choice [raspberry jam is excellent]
Meringue
- 1 egg white
- 4 tablespoons [60 mL] icing sugar
- Few drops almond extract
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Cookies
- Beat together softened butter, baking powder, brown sugar, salt, egg yolk and flour until light.
- Shape dough into approximately 3/4-inch [2-cm] small balls; arrange balls onto a greased cookie sheet.
- With your finger, hollow the center of each ball.
- Bake cookies into a preheated 375°F [190°C] oven, for 10 minutes; remove from oven.
- Using the handle of a spoon, cookies being very hot, delicately hollow once more the center of each cookie.
- Prepare meringue.
- Fill 'holes' to the top with fruit jam or jelly.
- Top with a little meringue; brown into oven.
- Using a spatula, remove really soft cookies from cookie sheet; cool onto wire racks.
Meringue
- Beat together egg white, icing sugar and almond extract, until stiff.
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