smooth. Mix in your 1/2 teaspoon almond
extract. Mix in flour until dough forms.
Roll dough into balls about 1.5 inches
around and put them on an ungreased
cookie sheet. Use your thumb to make
an indentation in each dough ball and fill
the hole with raspberry jam.
3. Bake for about 14 to 18 minutes or until
lightly browned, then let cool for about a
minute.
4. In a bowl, mix confectioners’ sugar, the
remaining almond extract and milk until
smooth, then drizzle it over the cookies.
Cream Puff Pastries
1. Mix together vanilla instant pudding mix,
cream and milk, cover it and refrigerate it
to set.
2. Preheat oven to 425 degrees.
3. Boil water and butter in a large pot. Stir
in flour and salt until the mix forms into a
ball, then transfer the dough to a mixing
bowl. Beat in eggs one at a time while
mixing, then drop tablespoonfuls of
dough onto an ungreased baking sheet.
4. Bake for about 25 minutes in the oven
until golden brown. The centers should
be dry.
5. Once they cool, split the shells and fill
them with the cream mix, or use a pastry
bag to fill the shells without breaking
them.
• 2 packages instant vanilla pudding mix
(3.5 ounces each)
• 2 cups heavy cream
• 1 cup milk
• 1/2 cup butter
• 1 cup water
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs
22
December 2015
INSIGHT