Almond Medalions

Almond Medalions

Kathy H
Edited on Mar 14, 2005

A crisp almond cookie which is attractively cut into medallions. Preparation 30 min. Baking 9 min


1 cup Butter, softened*
2/3 cup sugar
1 egg
1 1/2 teaspoons almond extract
1/2 teaspoon salt
2 1/2 cups all-purpose flour
2 tablespoons water
2 teaspoons pasteurized dried egg whites
Decorator sugars


Combine butter, 2/3 cup sugar, egg, almond extract and salt in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed.

Divide dough in half; wrap in plastic food wrap. Refrigerate until firm (1 to 2 hours).

Heat oven to 350°F. Roll out dough on well-floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2-inch round cookie cutter. Place 2 inches apart onto ungreased cookie sheets. Press 3/4 to 1-inch cookie cutter into center of each cookie, cutting only halfway through dough.

Bake for 9 to 11 minutes or until edges are very lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.

Beat water and pasteurized dried egg whites together in small bowl with wire whisk according to dried egg white package directions. With small brush, coat areas to be sugared and outside edge of cookie with egg white mixture. Hold cookie at an angle; sprinkle decorator sugar over areas brushed with egg white mixture. Shake excess sugar off cookie.

*Substitute Soft Baking Butter with Canola Oil right from the refrigerator.

Yield: 3 dozen cookies
Nutrition Facts (1 cookie)


Calories: 90
Fat: 5 g
Cholesterol: 20 mg
Sodium: 90 mg
Carbohydrates: 10 g
Dietary Fiber: <1 g
Protein: 1 g

Not a NESTLÉ®-tested recipe.

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