Golden Almond Sculpture Cookies
|Butter/Margarine||1⁄2 Pound (1 Cup, At Room Temperature)|
|Almond paste||8 Ounce, firmly packed (1 Can / 3/4 Cup)|
|Sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||3 Cup (48 tbs)|
Using an electric mixer, beat butter, almond paste, and sugar until smoothly blended.
Thoroughly mix in egg.
Add flour and beat until well blended.
Use both golden and cocoa doughs at room temperature; if made ahead, cover airtight and refrigerate for up to 3 days (freeze for longer storage).
Shape dough directly on a baking sheet (preferably one without sides); allow 1 to 2 inches between each cooky.
For best results, the cooky's maximum thickness should not exceed 3/4 inch.
Form cookies as desired, following "Hints for Shaping Dough" (at right).
Bake cookies in a 300° oven until they are darker on the bottom than the top and feel dry and firmer than raw dough when lightly pressed (while hot, cookies are still soft enough to hold an impression and are easily cut with a sharp knife).
Baking time varies with thickness; allow about 20 minutes for 1/4-inch-thick cookies, 30 minutes for 1/2-inch-thick cookies, and 35 to 40 minutes for 3/4-inch-thick cookies.
Let cookies stand on baking sheets until firm and cool enough to touch (they become rigid when cooled to room temperature), then slide a spatula under cookies to be sure they are free.
Lift with a wide spatula (or by hand) onto racks to cool.
If made ahead, package airtight and hold at room temperature for up to 3 days (freeze for longer storage).
Makes about 3 2/3 cups dough, enough to make 8 round cookies, each 4 inches in diameter.