Horseshoe Cookies
Ingredients
1/2 cup Icing Sugar
125 grams Butter (room temperature)
1 egg, whisked
1 tsp. Vanilla Extract
1/2 cup sliced almonds, coarsely chopped
3/4 cup All-Purpose Flour (sifted)
1/2 cup Corn Flour
1/2 cup Vanilla Sugar, for coating
1/4 cup Merckens White Molding Wafers
1/4 cup Chocolate Petite Eggs
Directions
Preheat oven to 177°C (350°F).
In a large bowl, cream butter and icing sugar until soft and silky.
Whisk egg and vanilla extract for one minute.
Add almonds and mix everything well. Make sure you have coarsely crushed the almonds before adding them in.
Gradually add in the flours and make a soft dough until everything is well combined. You can use your hands or a mixer with a dough nozzle.
Make small portions (x2 balls) and wrap in cling film (plastic wrap), or keep in air tight container.
Take one portion at a time, and scoop a tablespoon of dough and roll with your palms to form a long tube, twisting into a crescent/horseshoe shape.
Place on a prepared baking tray and bake for 15-16 minutes until the bottom of the biscuits are pale brown.
Remove from oven, and toss in vanilla sugar while the biscuits are still warm. You can enjoy the cookies just like this or chocolate them as shown below.
Melting Chocolate & Decorating tips:
Place chocolate in a heat-proof bowl and place it over a pan of boiling water. Stir until melted.
Be careful to not allow water to get into the chocolate or it will form lumps and you may have to restart.
Coarsely crush the chocolate petite eggs.
Once the cookies are cool, coat half of each cookie with melted chocolate, and sprinkle chocolate petite eggs.
Drizzle generously with white chocolate. Enjoy!
Thanks to @fooodlicious
www.bulkbarn.ca