Dutch Butter-Almond Cookies

"The original version of this recipe calls for shelling the almonds, then blanching them to remove the skins, drying them in a slow oven, and chopping them to a fine paste. . . modern cooks may start with blanched almonds and use the food processor." From Prairie Home Cooking

• 1 cup blanched almonds
• 1 cup sugar
• 1/2 pound (2 sticks) unsalted butter, softened
• 1 large egg, beaten
• 2 to 2 1/2 cups all-purpose flour

METHOD

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 cookies

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

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