Meringue-Topped Almond Cookies

Instructions

1. 1

   Heat oven to 350º.

2. 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. 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. 4

   Stir in flour.

5. 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. 6

   Spread about 1 rounded teaspoonful meringue on each cookie, and top with almond.

7. 7

   Bake 13 to 15 minutes or until meringue is golden brown.

8. 8

   Remove from cookie sheet to wire rack.