Zucker Hütchen
These delightful cookies are appropriately called Little Sugar Hats. See color picture opposite.
Ingredients
| 0.333 cup | 80 ml | butter or margarine |
| 0.25 cup | 60 ml | finely cut-up citron |
| 0.5 cup | 120 ml | sugar |
| 0.5 tsp. | 2.5 ml | baking powder |
| 1 | egg yolk | |
| — | Almond Meringue (below) | |
| 2 tbsp. | 30 ml | milk |
| — | Decorator Icing (below) | |
| 1 cup plus 6 tbsp. | Gold Medal Flour |
Instructions
Cream butter and sugar until fluffy. Stir in egg yolk, then milk. Measure flour by dipping method (p. 5) or by sifting. Add citron which has been dredged in 4 tbsp. flour to butter mixture; stir in. Add 1 cup plus 2 tbsp. flour and baking powder; blend well. Chill.
Heat oven to 350° (mod.). Roll dough ⅛″ thick on lightly floured board; cut out small rounds with cooky cutter (2″). Place 1″ apart on a greased baking sheet. Put 1 tsp. Meringue in center of each round to make it look like the crown of a hat. Bake 10 to 12 min. When cookies are cool, pipe around crown of hat with Icing to look like a hatband. Makes 5 doz. cookies.
Note: If you use Gold Medal Self-Rising Flour, omit baking powder.
Almond Meringue: Beat 1 egg white until frothy. Add 1½ cups sifted confectioners' sugar; beat until meringue holds its shape. Fold in ½ cup almonds, finely chopped.
Decorator Icing: Gradually add 1 egg white, slightly beaten, to 2 to 2½ cups sifted confectioners' sugar, beating until icing is stiff. Add 1 to 2 drops blue food coloring.