Cooking with Hope: Celebrate the Year of the Horse with these recipes

Published: Friday, January 24, 2014 at 02:26 PM.

In a large bowl, whisk the flour, baking powder, baking soda, and salt.

In a medium bowl, with an electric mixer beat the butter, shortening, and sugar. Add the egg and almond extract and beat until well blended. Add to the flour mixture and mix well. The dough will be crumbly at this point, that is what it’s supposed to be like.

Use your fingers to form the mixture into a dough, and then form the dough into 2 rolls or logs that are 10 to 12 inches long. Wrap and refrigerate for 2 hours (this will make it easier to slice the dough into circles).

Take a log and lightly score the dough at 3/4 inch intervals so that you have 15 pieces and cut the dough. Roll each piece into a ball and place on a lightly greased cookie baking sheet, approximately 1 1/2 inches apart. Place an almond in the center of each cookie and press down lightly. Repeat with the remaining dough.

Brush each cookie lightly with beaten egg before baking. Bake for 15 minutes to 18 minutes, until golden brown. Cool and store in a sealed container.

 

Hope Cusick has won awards at the North Carolina Strawberry Festival in 2012; The North Carolina Blueberry Festival, winning first place for her Blueberry Cheese Danish Pastry in 2012, and placing on her blueberry spinach salad and dressing; and has won various other contest awards for her blueberry cheesecake, breads, cookies, brownies and jams. She resides in Hampstead. 



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