Mahleb Cookies
Almond and mahleb sugar cookies with an almond buttercream, dusted with powdered dried blueberries. Source: My Name is Yeh.
Ingredients
| 2 1/4 чаши | flour |
| 1 чаша | almond flour |
| 3/4 ч. л. | baking powder |
| 3/4 ч. л. | salt |
| 2 ч. л. | mahleb |
| 1 чаша | butter, room temperature |
| 1 1/4 чаша | white sugar |
| 1 ч. л. | vanilla extract |
| 1/2 ч. л. | almond extract |
| 1 | large egg |
| 1 чаша | butter, room temperature (cream) |
| 2 чаши | powdered sugar (cream) |
| 1 супени лъжици | whole milk (cream) |
| 1/4 ч. л. | almond extract (cream) |
| щипка | salt (cream) |
| — | dried blueberry powder Mill&Mortar (optional, for dusting) |
Instructions
Source: My Name is Yeh
- Preheat the oven to 175°C.
- Line a tray with baking paper. In a large bowl, whisk together the flour, almond flour, baking powder, salt and mahleb. Using an electric mixer, beat the butter and sugar to a pale, fluffy mixture. Add the vanilla, almond extract and the egg. Beat until combined.
- Add the dry ingredients to the wet and mix until combined.
- Refrigerate for half an hour. The dough can be kept in the fridge for up to 3 days.
- Take the dough out of the fridge. Flour a smooth surface and roll out the dough. Cut into round shapes using a round cookie cutter (if you don't have one, use a glass). Use all the dough, re-rolling if needed. Arrange the cookies on the tray and bake for 10 minutes or until done.
- While the biscuits cool, make the cream. Beat the butter with the powdered sugar, then add the milk, salt and almond extract. Sprinkle with powdered dried blueberries.