Categories: Cookies

Ingredients

• 1 can (8 oz.) almond paste
• 2 egg whites
• Dash salt
• 1 tsp. vanilla
• 1 cup sifted confectioners' sugar
• granulated sugar
• sliced almonds
• red candied cherries, quartered

Directions

1. Grease a large cookie sheet; dust with flour; tap off excess. (or line with parchment paper).

2. Break up almond paste with fingers into bowl of electric mixer. Add egg whites, salt and vanilla. Beat at low speed until mixture is smooth and well-blended. Add confectioners’ sugar slowly, continuing to beat at low speed, until a soft dough forms.

3. Fit a pastry bag with a round tip. Fill bag with dough. Pipe dough out in small rounds, or drop by teaspoonfuls on prepared cookie sheet

4. (macaroons will spread very little when they bake). For a crackly top; Dip fingertip into water; pat over tops; sprinkle with granulated sugar. Decorate tops with almonds and cherries.

5. Bake in slow oven (350 degrees) for 20 minutes or until golden brown. Remove to wire racks with a spatula; cool.

6. makes about 3 dozen cookies

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