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"Also called Little Sugar Hat Cookies. Why? Because they look like little hats."
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Ingredients1 h 15 m servings 132 cals
Original recipe yields 30 servings (5 dozen)
- Cream butter and white sugar until fluffy. Stir in egg yolk and milk. Add citron to butter mixture and stir in. Add flour and baking powder; blend well. Chill until firm, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). In a clean, dry, glass or metal bowl, whip egg white until frothy. Gradually incorporate 1 1/2 cups confectioner's sugar; beat until meringue holds its shape. Fold in almonds.
- Roll dough 1/8 inch thick on lightly floured board; cut out small rounds with 2 inch cookie cutter. Place 1 inch apart on a greased baking sheet. Put 1 teaspoon Almond Meringue in center of each round to make it look like the crown of a hat.
- Bake 10 to 12 minutes in the preheated oven, or until golden. To Make Icing: Gradually add water to 2 cups confectioner's sugar, mixing until icing is stiff. Add 1 to 2 drops of food coloring. When cookies are cool, pipe around crown of hat with Icing to look like a hatband.
Per Serving: 132 calories; 3.5 g fat; 24.4 g carbohydrates; 1.4 g protein; 12 mg cholesterol; 31 mg sodium. Full nutrition