Lady's Kisses

Wanna make something nice for my cell meeting this wed - hehe.. and thot that these bite size lady's kisses should be ideal. Gotten this recipe from HHB again! =D So thankful for that.

Started with mixing the melted butter & raw sugar together and then pour in 1 egg yolk, almond essence and followed by plain flour. I am afraid some of my sisters may not like too much of almond hence i forgo the ground almonds this round! (I am a die-hard fan for almonds though, will make almond and hazelnuts next round =D)

Hmm, as i do not have much time to spare - I did not chill the dough for 2 hours as per the recipe.. instead, i only chill for half an hour. Luckily its still firm enough to work on.. have to do it quick so that the butter will not melt in my hands.. *Phew*

Finally got all the 'balls' falling nicely in place on my baking sheet. Trying hard not to put them so closely together so that they will not stick together. =)


They smell so good in the oven that I am wondering if there will be still remainders left after two days. *Hohoho* I will put in a air tight container in the freezer to retain the freshness. Heez

Here's the outcome after 30mins with 160C of heat;

After leaving it to cool for 10mins, i have sandwiched the cookies with nutella hazelnut spread! Wooooh! They look so cute and taste heavenly great. This is such a satisfying bake and I have so happie with my own little achievement. Hehehez.. Hopefully there will be somemore left for wed nite!!


Recipe adopted from http://happyhomebaking.blogspot.com
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Method:
(makes 20)

150g (10 tablespoons) butter, softened
115g (1/2 cup) caster sugar - used raw sugar
1 egg yolk
2.5ml (1/2 teaspoon) almond essence/extract
115g (1 cup) ground almonds (almond powder) - did not use
175g (1 1/2 cups) plain flour

filling: 50g plain (semisweet) chocolate, melted - used nutella

Ingredients:

1. Cream butter and sugar with an electric mixer until light and fluffy.
2. Beat in egg yolk, almond essence, followed by ground almonds and flour until evenly mixed.
3. Chill for about 2 hours until firm.
4. Preheat oven to 160 degC (325 degF). Line baking sheets with parchment paper.
5. Break off small pieces of dough and roll into balls with your hands, making 40 altogether.
6. Place the balls on the baking sheets, spacing them out as they will spread in the oven.
7. Bake for 20 mins or until golden. Let cool in the baking sheet for a few mins. Transfer to cooling rack to cool.
8. Melt chocolate in a bowl over a pan of simmering water. Use it to sandwich the cookies in pairs, leave to set before serving.

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