- 1 cup soft shortening (part butter)
- ½ cup sugar
- 1 egg
Sift together and stir in ...
- 1⅔ cups sifted GOLD MEDAL Flour
- ½ tsp. baking powder
- 1 tbsp. cinnamon (3 tsp.)
- 1 to 1½ tsp. ground cardamom
Mix in ...
- ½ cup chopped toasted almonds
Chill dough. Roll into 1″ balls. Place on ungreased baking sheet. Flatten slightly. Brush tops with egg glaze (1 slightly beaten egg yolk mixed with 1 tbsp. water). Top each with a blanched almond half. Bake until golden brown.
TEMPERATURE: 375° (quick mod. oven).
TIME: Bake 10 to 12 min.
AMOUNT: About 3½ doz. 1½″ cookies.
BERLINER KRANSER (Berlin Wreaths)