1 cup plain flour
just under 1/2 cup butter
1/2 cup superfine sugar
1 large egg, separated
1-3/4 teaspoons cinnamon or ground cardamom
pinch of salt
blanched almonds to decorate
Pre-heat oven to 300 F (150 C). Put aside the egg white, 1 ounce of the sugar and 1 teaspoon of cinnamon or cardamom for glazing. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the yolk of the egg, the sugar, salt and spice. Mix the dough with a wooden spoon and then knead until smooth. Roll the dough out on a floured surface until 1/4 inch thick. Cut out cookie shapes with your favorite cookie cutter. Mix the egg white with 1 level tablespoon of sugar and 1 teaspoon of spice and brush over the cookies. Put one blanched almond in the centre of each cookie. Bake 30 to 35 minutes or until light brown.
For the filling:
2 tablespoons cream cheese, softened
1 tablespoon milk
1/2 cup powdered sugar
2 tablespoons finely crushed peppermint candy or candy canes
1 drop red food coloring
For the dough:
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2-1/2 cups sifted all-purpose flour
For the topping:
1/4 cup powdered sugar
6 tablespoons finely crushed peppermint candy or candy canes
For the filling, combine cream cheese and milk in a small bowl. Stir in sugar, candy and food coloring; mix well. Set aside.
For the dough, preheat oven to 350 F. In a mixing bowl, beat together butter and sugar until creamy; add vanilla. Stir in flour; knead until well mixed. Set aside 1/2 cup of dough; shape remaining dough into 1-inch balls. Make a deep well in the center of each ball with the handle of a wooden spoon. Fill with 1/4 teaspoon filling. Use reserved dough to cover filling by placing a small flat disc of dough over the hole. Reshape if necessary into smooth balls. Place on ungreased baking sheets and bake about 12 minutes.
Make the topping by combining the powdered sugar with the crushed candy. Roll warm (not hot) cookies in the topping mixture. Set on wire racks to cool completely.
1 1/2 cups flour
1/4 teaspoon salt
1/2 cup butter or margarine
3 tablespoons water
1 teaspoon vanilla
Mix the following ingredients thoroughly: 1/4 cup butter or margarine, 1 egg yolk, 1/2 cup sugar, 1 tsp vanilla, 1/4 cup cocoa and 1/2 cup finely chopped nuts or flaked coconut.
Heat oven to 350. Mix flour and salt. Cut in butter. Sprinkle with water and vanilla. Mix well with fork. Using 1/2 of dough at a time, roll out 1/16″ thick on cloth-covered board generously sprinkled with sugar. Cut in 2 1/2″ squares. Spread 1 level tsp filling in center of each square. Bring corners to center. Seal together. Place sealed side up or down on ungreased baking sheet. Bake 15 to 20 minutes. Makes about 2 1/2 dozen.