Meringue-Topped Almond Cookies
A Betty Crocker betty-crocker-cookies recipe for Meringue-Topped Almond Cookies.
Ingredients
- 2 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1 (7 ounce) package almond paste (7 or 8 ounces)
- 1/2 cup butter or margarine -- softened
- 1 cup packed brown sugar
- 1 teaspoon vanilla
- 2 egg yolks
- 1 1/2 cups all-purpose flour
- Granulated sugar
- 3 dozen (about) blanched whole almonds
Instructions
- 1
Heat oven to 350º.
- 2
Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Beat in 1/2 cup granulated sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Set aside.
- 3
Break almond paste into small pieces in large bowl. Beat in butter on medium speed until smooth. Stir in brown sugar, vanilla and egg yolks.
- 4
Stir in flour.
- 5
Shape dough into 1 1/4-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press bottom of glass into dough to grease, then dip into granulated sugar; press on shaped dough to flatten slightly.
- 6
Spread about 1 rounded teaspoonful meringue on each cookie, and top with almond.
- 7
Bake 13 to 15 minutes or until meringue is golden brown.
- 8
Remove from cookie sheet to wire rack.