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| Zucker Hutchen |
"Also called Little Sugar Hat Cookies. Why? Because they seem like little hats."
Ingredients :
- 1/3 cup butter
- half cup white sugar
- 1 egg yolk
- 2 tablespoons milk
- 1 3/eight cups all-cause flour, sifted
- half of teaspoon baking powder
- 1/4 cup chopped candied citron
- 1 egg white
- 1 half of cups sifted confectioners' sugar
- half cup finely chopped almonds
- 2 cups sifted confectioners' sugar
- 1 tablespoon water
- 2 teaspoons crimson meals coloring
Instructions :
| Prep : 20M | Cook : 30M | Ready in : 1H15M |
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- Cream butter and white sugar until fluffy. Stir in egg yolk and milk. Add citron to butter aggregate and stir in. Add flour and baking powder; combo well. Chill until organization, approximately 1 hour.
- Preheat oven to 350 ranges F (one hundred seventy five levels C). In a easy, dry, glass or metal bowl, whip egg white till frothy. Gradually include 1 half cups confectioner's sugar; beat until meringue holds its shape. Fold in almonds.
- Roll dough 1/eight inch thick on lightly floured board; cut out small rounds with 2 inch cookie cutter. Place 1 inch apart on a greased baking sheet. Put 1 teaspoon Almond Meringue in middle of every spherical to make it seem like the crown of a hat.
- Bake 10 to 12 minutes inside the preheated oven, or till golden. To Make Icing: Gradually upload water to 2 cups confectioner's sugar, mixing until icing is stiff. Add 1 to two drops of food coloring. When cookies are cool, pipe around crown of hat with Icing to look like a hatband.
Notes :
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