Calling Bird Cookies
Yield
48 servingsPrep
30 minCook
10 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
softened |
|
| 1 | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 2 | teaspoons |
almond extract
|
*
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 2 | tablespoons |
orange juice
|
|
| Glaze and decorations | |||
| ¼ | cup |
light corn syrup
|
|
| 2 | teaspoons |
water
|
|
| 1 | x |
almonds
sliced |
*
|
| 1 | x |
sugar
granulated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| 237 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 1E+1 | ml |
almond extract
|
*
|
| 591 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 3E+1 | ml |
orange juice
|
|
| Glaze and decorations | |||
| 59 | ml |
light corn syrup
|
|
| 1E+1 | ml |
water
|
|
| 1 | x |
almonds
sliced |
*
|
| 1 | x |
sugar
granulated |
*
|
Directions
In a large mixing bowl, cream butter with sugar; add egg and almond extract.
With mixer at low speed, add flour, baking powder and orange juice.
Blend well.
Divide dough into thirds.
Wrap in plastic wrap and chill until firm about 2 hours.
Preheat oven to 400℉ (200℃).
On a lightly floured surface, roll out dough, ⅓ at a time, to ⅛ to ¼ inch thickness.
Cut with 3 to 4-inch bird-shaped cookie cutters.
Place cookies 1 inch apart on lightly greased baking sheet.
In a small bowl, stir together corn syrup and water; lightly brush mixture over cookies.
Arrange sliced almonds to resemble wing and tail feathers.
Bake for 6 to 9 minutes, or until edges are lightly browned.
Cool 1 minute; transfer to cooling rack.
While still warm, brush with corn syrup mixture.
Sprinkle with sugar.
