John Myers
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Fall Cookies
The perfect fall cookies recipe with a picture and simple step-by-step instructions.
Cookies made from shortcrust pastry
- 80 g Sugar
- 120 g Margarine
- 2 Egg yolk
- 200 g Sifted flour
- 1 tbsp Ground hazelnut
- 1 tbsp Ground almonds
other ingredients
- 1 Protein
- 4 tbsp Ground almonds
- 4 tbsp Apricot jam
- Sifted powdered sugar
preparation
- Knead all ingredients well and wrap in a thick roll in cling film and put in the fridge for at least 2 hours
- Shape the dough into 40-42 small balls and flatten them a little
- Hold the top in the raw clear egg white and then in the “almond flour”; Place the reverse side on a baking sheet lined with baking paper
- Make a small depression in the middle and pour in some jam
Baking
- Preheat the oven to 200 ° C for 15 minutes / place the tray in the lower half of the oven (two rails from below) / 15 – 18 min baking at 180 ° C / remove from the tray immediately
- After baking, dust with a little icing sugar while still warm
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