- 3/4 cup [175 g] hard margarine, softened
- 3/4 cup [150 g] sugar
- 1/2 cup [115 g] soft cream cheese
- 1 egg
- 1 teaspoon [5 mL] almond extract
- 1 1/4 cups [175 g] all-purpose flour
- 3/4 cup [190 mL] corn flour
- 1/2 teaspoon [2.5 mL] baking powder
- 1/2 cup [125 mL] grossly chopped almonds
- Candied red and/or green cherry halves, to gransh [optional]
Frosting
- 2 tablespoons [30 g] soft cream cheese
- 1 cup [250 mL] icing sugar
- 1 tablespoon [15 mL] milk or water
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- Preheat oven to 350°F [180°C].
- Using an electric beater, beat together soft margarine, sugar and soft cream cheese at medium speed until really light.
- Add egg and almond extract; stir until well blended.
- Well mix together all-purpose flour, corn flour and baking powder; slowly mix into first mixture.
- Stir in chopped almonds.
- Drop dough, 1 teaspoonful [5 mL] at a time, onto ungreased cookie sheets.
- Bake cookies into preheated oven for approximately 12 to 14 minutes, until golden brown all around each cookie.
- Leave cokies to cool on baking sheets for 2 minutes; transfer onto wire racks and leave to cool completely.
- Then, well mix together frosting soft cream and icing sugar until well blended.
- Mix in milk or water until smooth and use to frost top of cookies.
- If desired, garnish cookies with candied red and/or green cherry halves.
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