My husband's Aunt Laurel always made these cake-like cookies with her own farm-fresh eggs, cream and butter. Now I prepare batches for Christmas each year. We like them because they're not overly sweet.
- 3 large eggs
- 1 cup heavy whipping cream
- 1 cup sugar
- 2 teaspoons butter, melted
- 1 teaspoon almond extract
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- Assorted colored sugars, optional
- In a bowl, beat eggs; add cream and beat well. Beat in the sugar, butter and almond extract. Combine flour and baking powder; gradually add to sugar mixture. Cover and refrigerate for 1 hour or until easy to handle.
- On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on greased baking sheets. If desired, sprinkle with colored sugars, pressing sugar into dough if needed.
- Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool. Yield: about 6 dozen.
Originally published as Soft Sugar Cookie Puffs in Country Woman Christmas Annual 2001, p31
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