Also called Little Sugar Hat Cookies. Why? Because they look like little hats.
INGREDIENTS (for 3 servings):
- 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.