They have a taste of their own. Of course with Nona's secret recipe, anything would! (Hint: It's love).
Follow the recipe, and take your time; good things come to those who bake! Enjoy.
- 6 Large Eggs (separate whites and yolks)
- 1 lb. of sugar
6 oz. for Egg White Mixture (about 3/4 cup)
10 oz. for Butter Mixture
- Almond Extract (Preference: McCormick Brand)
- 6 sticks of butter (1 1/4 lb.)
- 1 tsp. of Salt
- 1lb. 2 oz. of flour
- Food Coloring or Food Dye ( Preference: Chefmaster Brand)
- Raspberry Preserves (Preference: Polaner Brand)
- Powdered sugar for covering
- Shortening to grease baking pans
- Standing Mixer
- Mixing bowls
- 3 - 9 inch x 13 inch pans
Step 1: Egg Whites First
Tips: Any little bit of egg yolk will sabotage your egg white mixture, and not let it grow. Make sure to use only the egg whites.
Step 2: Butter Beating
Add the butter and the remaining sugar into another mixing bowl. Beat in a standing mixer until pale and fluffy. Once you see that the butter has turned pale, reduce the speed to a slow mixing speed (1 or 2 on a standing mixer) and slowly add the egg yolks and almond extract.
Tips: Make sure your butter is at room temperature. This will make beating easier.
5-7 teaspoons of almond extract will work just fine, but no more than 8 teaspoons.
Step 3: Flour and Egg Whites
Step 4: Adding Pizzazz to Those Cookies!
Tip: A couple of drops of food coloring should do the trick. You decide how light or dark you would like your cookies to be.
Step 5: Spreading and Baking
Tip: Another way of knowing if the dough is done baking is to look at the sides and middle of the pan. The sides should be separated from the pan. The middle of your pan should not look wet. There should be an even color all throughout
Step 6: Putting It All Together
Once each layer of cookie has been flipped out of its pan, let it cool while you move on to the raspberry preserve. Try to strain the raspberry preserve to get rid of the seeds. These cookies taste best without seeds.
To assemble the cookie, spread the bottom layer with a thin layer of raspberry preserve, gently pick up the second layer with the parchment paper and flip it over the first. Do the same for the last layer. When all the layers are stacked, press the entire cookie sheet with a tray, so the layers stick. Cut 1/4 inch off of each side.
Tip: Don't be too hard on yourself if you can't flip each layer perfectly. Practice makes better. Try cutting each cookie layer in half. This makes flipping easier.
Step 7: A Delicious Ending
These cookies can be stored in a refrigerator for 3-6 days. Whole sheet can produce 54 -1 inch x 1 inch cubes.