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Amsterdam Squares

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Ingredients
  Butter 150 Gram, softened (1/2 Cup Plus 2 Tablespoons)
  Sugar 150 Gram (3/4 Cup)
  Egg 1
  Lemon peel 1⁄2 , grated
  Salt 1 Pinch
  Baking powder 1 Pinch
  All purpose flour 250 Gram, sifted (1 2/3 Cups)
  Egg yolk 1
  Water 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Blanched almond halves 175 Gram (1 1/2 Cups)
Directions

Cream butter and sugar in a large bowl until light and fluffy.
Add egg, lemon peel, salt, baking powder and flour; mix thoroughly to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 400°F (205°C).
Grease baking sheets.
On a floured surface, roll out dough 1/8 inch (3 mm) thick.
Cut into 1-1/2-lnch (3.5-cm) squares.
Beat egg yolk with a few drops of water; brush over squares.
Arrange 4 almond halves on each square.
Place cookies on greased baking sheets, leaving room between each one for spreading during cooking.
Bake 10 to 15 minutes or until golden.
Let cookies cool slightly on sheets then remove with a spatula to cool on a rack.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cookie
Interest: 
Everyday

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