Blueberry
Bonnet Cookies
- submitted by Diane
Madura
- 1 Cup (2 sticks) Bluebonnet Regular Sticks
- 2 Cups all purpose flour
- ½ Cups plus 1 tablespoon powders sugar
- ½ cup finely ground blanched almonds
- divided Sliced almonds (approx. 40)
- ½ teaspoon almond extract
Preheat oven to 400 F. In a large bowl, combine Blue Bonnet, ½ cup
powdered sugar and almond extract. Beat on medium speed until light
and fluffy. Scrape down sides of bowl. Add flour and ground almonds
and mix just until dough together and is blended.
Using level tablespoon of dough, form twenty, 1-1/4" balls. Place
dough balls, two inches apart on ungreased cookie sheets. Using the
bottom of a small, flat measuring cup, flatten each ball into 2" circles, ¼" thick.
Dip the bottom of the measuring cup into flower between each pressing
to keep it from sticking to the dough. Repeat with remaining dough
balls. Bake for 7 - 8 minutes or until set and lightly golden around
the edges. Remove cookies to wire racks to cool. Reduce oven to 325
F.
Using rounded teaspoons of dough, shape remaining dough into twenty
1" balls. Place on ungreased cookie sheet, 1" apart. With
fingertips, press balls lightly; to flatten slightly. Bake 15-20 minutes
or until set and lightly golden on edges. Remove and place on wire
rack to cool.
Spoon one teaspoon blueberry preserves on center of each round, flat
cookie. Top with ball shaped cookie, pressing lightly to allow preserves
to show. Place tow sliced almonds into preserves on each cookie and
dust the remaining 1 tablespoon powdered sugar, if desired.
