2019 Holiday Kick Off Baking Contest 1ST PLACE WINNER - Kathy Yoder
2 Cups Flour
1/8 tsp Salt
3/4 Cup Sugar
1/2 Cup Blanched Slivered Almonds
1 Cup Butter, Softened
1 Large Egg
2 tsp Almond Extract
Sift together flour and salt. Set aside. In a blender of food processor, process sugar and almonds until finely ground. In a mixing bowl, beat nut mixture and butter until light and fluffy. Add egg and almond extract until well incorporated. At low speed, stir in flour mixture, 1/2 cup at a time, until a soft dough forms. Using a cookie press with a star tip, pipe dough into 2 1/2 inch strips onto parchment-paper lined cookie sheets, 1 inch apart.* Bake a 375* for 8-10 minutes, or until golden. Transfer to cooling racks to cool completely.
1 tsp Instant Coffee Granules
1 Tbsp Hot Water
1/2 cup Butter, softened
1 square (1 ounce) Semisweet Chocolate, melted
1 cup Confectioner's Sugar
1 Tbsp Heavy Cream
Dissolve coffee in hot water. Add butter and chocolate and stir until melted, microwaving as needed. With mixer, beat in sugar and cream until blended and smooth. Spread filling on one side of the 36 cookies. Place plain cookies on top of iced cookies to form sandwiches.
6 ounces of chocolate chips or melting chocolate
Dip both ends of cookies into melted chocolate. Place cookies on waxed paper. After chocolate has firmed up, store cookies in air tight container.
Makes 3 dozen cookies.
*If you do not have a cookie press to use, roll dough into simple logs, cut into 2 1/2 inch strips and flatten on cookie sheets.
*Or if desired, shape dough into logs, and make slices, just as you would to make peppernuts.