Monday, August 17, 2009

Bowtie Cookies

I really like these cookies because they are really easy to make (although a little messy). They look impressive (like you really know how to cook) and they taste really good. We made these for Charis and Craig's wedding.
A few years ago, Allan's mom found an old, large red velvet bow tie (quite ugly I might add) that I had made for Allan when we were dating. As I recall it was quite fashionable, for about a minute, 35 years ago. She gave it to Dallin and he loved it. He wore it to church for several weeks. He really liked the comments he got about it (none of them, very flattering). After a few weeks, he went to the store and bought a real bow tie (one that you tie). That was the kind he wore until he went on his mission. I think he would still wear them if he thought he could get away with it.
Because of Dallin's great fondness for bow ties, we served these cookies at his mission farewell party.

Butterfly Cookies/BowTie Cookies
Almond Twists

½ of a 17 ½ ounce package (1 sheet) frozen puff pastry
½ cup almond paste
1 egg
¼ cup packed brown sugar

1 cup sifted powdered sugar
¼ t. vanilla
½ t. almond extract
1 T. milk
Coarsely chopped sliced almonds (optional)

Let pastry stand at room temperature for 20 minutes or till easy to roll. On a lightly floured surface, unfold pastry. Roll into a 14-inch square. Using a fluted pastry cutter or a pizza cutter, cut square in half.
For filling, in a small mixing bowl crumble the almond past. Add the egg and brown sugar. Beat with an electric mixer on medium speed till well mixed.
Spread filling over on portion of pastry. Place remaining pastry half on top of filling. Using a fluted pastry wheel or a pizza cutter, cut dough into seven 14x1 inch strips. Then cut each strip crosswise into quarters. You should have 28 pieces. Twist each piece twice.
Place twist about 2 inches apart on a cookie sheet lined with parchment paper. Bake in a 400˚ oven for 12 to 15 minutes or till golden. Remove twists and cool on wire racks.
Meanwhile, for icing, in a small mixing bowl stir together the powdered sugar, vanilla almond extract and milk. Drizzle icing over twists. If desired, sprinkle with almonds.

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