Preheat the oven to 300°F.
Arrange the almonds on a baking sheet and lightly toast them in the oven
for 15 to 20 minutes, or until they darken slightly. Remove the almonds
from the oven and transfer them to a food processor. Increase the oven
temperature to 400° F. Process the almonds with 1/2 cup of the sugar
until the mixture resembles a fine paste.
With an electric mixer,
cream together the remaining 1/2 cup of sugar with the butter and egg
in a large bowl. Add the ground almonds and mix well. Add the flour, 1/2
cup at a time, until you have a stiff dough.
Lightly oil a baking
sheet. For the traditional shape: Transfer the dough to a cookie press
fitted with a star shape or a pastry bag fitted with the #4 star tube.
Press or pipe the dough into figure 8 shapes about 3 inches long on the
baking sheet. Alternatively, you can press, pipe, or cut the cookies in
another shape you like. Bake the cookies for 8 to 10 minutes, or until
the edges start to brown.
Makes about 40 small
Reprinted with permission
from Prairie Home Cooking, © 1999 Judith M. Fertig, published
by The Harvard Common Press back
to book review
The recipe for shmeerbaaken has been passed down in Midwestern Dutch-American families for generations." From Prairie Home Cooking