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Bake for 15 to 20 minutes, or until the entire cookie is lightly browned. Cool cookies on parchment paper. When cool, remove from parchment paper with a metal spatula. Melt chocolate slowly in a double boiler over simmering water. Stir constantly with a wooden spoon. Remove from heat. Stir in corn syrup. Using a butter knife or a metal spatula, put a dab of chocolate on the underside of each cookie.

Spread to coat the cookie and sprinkle with sliced almonds while chocolate is still moist.

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If the chocolate gets too thick for spreading, return it over the simmering water to thin the chocolate back to spreading consistency. Let cookies dry, chocolate side up, for approximately 1 hour. Store in an airtight container. These classic cookies are traditionally a part of bridal shower cookie trays. Not only are the cookies enjoyed at the shower, but many women bring plastic bags or fill their napkins with cookies to take home for the men to enjoy.

The light and spongy texture comes from really whipping the egg whites. In an electric mixer, with the whisk attachment, beat egg whites and vanilla until stiff peaks form. Bake for 10 to 12 minutes, or until lightly browned. When fully cool, carefully remove cookies using a metal spatula. Store in an airtight container to retain softness.

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These cookies have a popular Italian flavor combination — orange and almond. As a child, I never liked orange rind. My mom always said that my taste would change, and she was right. Now these orange almond drops are one of my favorites. After cooling the cookies, you can either dust them with confectioners sugar or frost them with an orange variation of confectioners icing.

Sweet Maria's Italian Cookie Tray: A Cookbook | Eat Your Books

Using an electric mixer, cream the butter and sugar until light. Add eggs, orange rind, and orange juice. Mix until blended. Gradually add flour, salt, and baking soda on low speed and mix just until blended. The dough should be soft. Stir in chopped almonds. Remove cookies from the cookie sheet using a metal spatula. Cool on wire cooling racks.


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Dust with confectioners' sugar just before using. Or frost with Orange Confectioners' Frosting see recipe. Let frosted cookies dry on wire cooling racks. These cookies have a delicate sweetness and a rich toasted almond flavor. They are a great springtime dessert, perfect wrapped in a special Easter basket. In an electric mixer, cream the butter and sugar until light. Add the egg yolks and anise extract. On low speed, add flour and wine alternately and mix until blended. Mix in chopped almonds to form a soft dough.

Place on a parchment-lined cookie sheet, spacing cookies 2 inches apart. Press the tops of the cookies to flatten. Using a metal spatula, remove the cookies from the cookie sheet onto a wire cooling rack. Roll between your palms into a small, tight ball. If the dough is sticky, lightly flour your hands. Press from a bag onto a parchment-lined cookie sheet in desired shape. If necessary, dust rolling pin with flour to avoid sticking. Just be sure not to overflour or the dough will become tough.

Lightly dust cookie cutters with flour to avoid sticking. These are rich and buttery treats. Dress them up by adding a cherry or nut before baking.

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Or after baking, dip them in melted chocolate and sprinkle with chopped nuts. In an electric mixer, cream the butter and sugar until really fluffy, 3 to 4 minutes. Add eggs and vanilla. Mix until well blended. With mixer on low speed, add flour, baking powder, and salt.

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Mix just until blended. Overmixing the dough will make it tough to squeeze through a pastry bag. Fill a pastry bag fitted with a large open star tip with the cookie dough.

Pipe cookies onto a parchment-lined cookie sheet, spacing them 2 inches apart. If desired, place a cherry half in the center of each cookie before baking. Using a metal spatula, lift cookies off cookie sheet and onto wire cooling racks.

This is a rich variation of the classic butter cookie. Try combining half of this chocolate dough with half of the plain butter cookie dough for a two-toned treat. Using an electric mixer, cream butter and sugar until very fluffy, 3 to 4 minutes. Add egg, vanilla, and cocoa. On low speed, gradually add the flour, baking powder, and salt. Overbeating will make the dough tough to squeeze through the pastry bag. You may want to place a walnut half in the center of the cookie, for decoration.

If desired, simply moisten the walnut with water and press into dough. Using a metal spatula, lift cookies off sheet and onto wire cooling racks. People are just crazy about these classic almond macaroons that are generously rolled in pine nuts and baked until golden.

Small, Sweet, and Italian Tiny, Tasty Treats from Sweet Maria's Bakery