It's been busy around these parts. The holidays came and went, Dave busted his left shoulder, and soon we're leaving on a jet plane to Australia to eat meat pies and drink Shiraz.
There were lots of good things to eat and drink in December, but very little time to write about them. Here's a quick pictorial retrospective, and a recipe for my 2009 holiday-cookie-of-choice. Despite its short ingredient list, these little cookies have an amazingly enticing aroma and flavor. Since Dave is on the mend, I've been taking my own (crappy) photos. Let's hope he's back to good very soon!
Laurel and Bob's Wedding Cake
Devils Food Cake - Chocolate Mousse Filling - Vanilla Buttercream - Sugar Flowers
Baby Shower Cookie Pops
Almond Butter Cookies - Royal Icing - Sparkling Sugar
Ladyfingers - Espresso - Mascarpone Custard - Chocolate Shavings - Cocoa Powder
Chewy Amaretti Cookies
8 oz (1 can) almond paste
½ cup sugar
1 egg white
½ teaspoon vanilla extract
12 maraschino cherries, patted dry and halved
¼ cup sliced almonds
Preheat oven to 325°. Line baking sheets with parchment paper.
In a mixing bowl, break almond paste into pieces. Add sugar and beat on low speed until mixture is sandy. Add egg white and beat until mixture is very smooth.
Drop dough by rounded teaspoons onto parchment lined pans, spacing 1” apart. Using your index finger, make a slight indentation in the center of each cookie. Push a cherry half into each indentation, and press slivered almonds around the cherry.
Bake 22-25 minutes, or until cookies are lightly browned around the edge. Cool for 5 minutes before removing. Cool completely before storing in airtight container.
Makes 24 cookies