These cookies are a staple in the Midwest - they're filled with almond paste and sprinkled with coarse sugar.
Author: Eva Bakes
1cup (2 sticks)unsalted butterchilled or frozen
2Tablespoonsmilk of choice
coarse sugarfor sprinkling (optional)
In a large bowl, whisk together the flour and salt. Using a pastry cutter or two forks, cut in the cold butter until the mixture resembles small peas. Slowly add in the ice water and knead with your hands to form a ball. Cover and chill in the refrigerator for at least 30 minutes (preferably more).
In a medium sized bowl, mix the almond paste and granulated sugar together. It will be hard to stir, but keep working at it. Add the egg and mix until there are no more lumps. Transfer to a pastry bag or a heavy-duty zip-top bag with a corner snipped off.
Preheat your oven to 375 degrees F. Line two baking sheets with parchment paper or use a silicone baking mat.
On a lightly floured surface, roll out the chilled dough into a rough square so it is about 1/8" to 1/4" inch thickness. Cut the dough into strips about as wide as a ruler and about 10-12" inches in length.
Pipe some almond filling onto the bottom half of the long strip. Fold the top half of the dough over and pinch the edges to seal. Make sure no filling comes out. Shape the strips into an S-shape. Repeat with remaining pieces of dough. You may have some filling left over.
Brush the tops of your shapes with the milk and sprinkle the tops with coarse sugar. If you don't have coarse sugar, you can use regular (granulated) sugar.
Bake in your preheated oven for 15-20 minutes or until the tops turn a light golden brown color.
Cookies can be stored in an airtight container and is best eaten on the same day. They will start to get soggy after a day but can be stored in your container for several days. The cookies can be frozen and reheated in the oven as well.Source: Slightly adapted from Allrecipes.com