Cookies
Danish Puff Serves 12 1 cup flour ½ cup chilled butter (not margarine) 2 tablespoons water 1 cup water ½ cup butter 1 tablespoon pure almond extract 1 cup flour 3 eggs Icing: 1 cup powdered sugar 2 teaspoon almond extract A little cream or milk Sliced almonds
Mix flour, ½ cup chilled butter, and 2 tablespoons water like you would for a pie crust. Divide dough into two pieces. Pat each in a long strip (about 2” to 3” wide) onto a greased 10” x 15” pan (jellyroll pan or cookie sheet)—make each fairly thin. Place in refrigerator. Can be refrigerated overnight for a crisper crust. Preheat oven to 300 degrees. In a 2-quart saucepan, bring 1 cup water and ½ cup butter to a rolling boil. Remove from heat. Stir in almond extract. Stir in flour, all at once; stir quickly until smooth. Add eggs, one at a time, stirring until each is well blended in. Spread dough on top of unbaked crusts. Bake for 30 to 40 minutes, until tops are puffy and just starting to brown at the edges. Remove from oven and cool completely. Make icing fairly stiff. Drizzle over baked puffs. Sprinkle almonds on top. Jane Kinney
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