Mandel Kager Cookies
Yield
3 servingsPrep
2 hrsCook
12 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅔ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | cup |
vegetable shortening
softened |
*
|
| ½ | cup |
butter
softened |
|
| ½ | cup |
sugar
granulated |
|
| 1 | each |
eggs
unbeaten |
|
| 1 ½ | teaspoons |
cardamom seeds
peeled, finely chopped |
|
| ½ | cup |
almonds
chopped, toasted |
*
|
| 1 | each |
egg yolks
slightly beaten |
*
|
| 1 | tablespoon |
water
|
|
| 1 | x |
almonds
split, blanched |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 394 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 5 | ml |
cinnamon
|
|
| 118 | ml |
vegetable shortening
softened |
*
|
| 118 | ml |
butter
softened |
|
| 118 | ml |
sugar
granulated |
|
| 1 | each |
eggs
unbeaten |
|
| 7.5 | ml |
cardamom seeds
peeled, finely chopped |
|
| 118 | ml |
almonds
chopped, toasted |
*
|
| 1 | each |
egg yolks
slightly beaten |
*
|
| 15 | ml |
water
|
|
| 1 | x |
almonds
split, blanched |
*
|
Directions
Mix all together well.
Refrigerate for 2 hours or until dough can be easily handled.
Shape dough into 1-inch balls.
Place on ungreased cookie sheets; stamp lightly with a flat bottomed glass, covered with a damp cloth.
Blend egg yolk with water; use to brush tops of cookies.
Then top each with an almond half.
Bake at 375℉ (190℃) F for 10 to 12 minutes or until golden.
