Zucker Hutchen

Yield

5 dozen

20

10

1/3 cup: butter

1/2 cup: white sugar

1: egg yolk

2 tablespoons: milk

1 3/8 cups: all-purpose flour, sifted

1/2 teaspoon: baking powder

1/4 cup: chopped candied citron

:  

1: egg white

1 1/2 cups: sifted confectioners' sugar

1/2 cup: finely chopped almonds

:  

2 cups: sifted confectioners' sugar

1 tablespoon: water

2 teaspoons: red food coloring

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.

Calories: 132 kcal

Carbohydrates: 24.4 g

Cholesterol: 12 mg

Fat: 3.5 g

Fiber: 0.5 g

Protein: 1.4 g

Sodium: 31 mg