Vanilla Shortbread

From Shirley Evans
Makes 40 2-inch cookies

1/2 c. (4 oz.) almond paste
4 large egg yolks
2 c. (1 lb.) butter
1 3/4 c. sugar
1 to 2 tsp. liquid or paste food color (optional)
3 1/2 c. AP flour
1 recipe Fondant Icing (below)

In the bowl of a stand mixer fitted with the flat beater, beat the almond paste on medium speed for about 5 minutes. The almond paste will look slightly grainy and oily. With the mixer off, add 1 egg yolk. Mix on medium speed for 1 minute, then scrape down the bowl and beater. Add another yolk, increase the speed to medium-high, and mix another minute. Repeat, adding the remaining 2 yolks, one at a time, beating well and scraping down the bowl before adding the next yolk. Increase the speed to high and continue to mix and scrape down the bowl and beater until the mixture is completely smooth and creamy, about 1 minute.

In a separate bowl, using the flat beater, cream the butter on medium speed for 1 minute. Add the sugar and beat on medium-high for 2 to 3 minutes, scraping the bowl and beater once.

Add the almond paste mixture to the butter mixture and beat on medium speed for 1 to 2 minutes, or until well blended, scraping the bowl twice. With the mixer running on low speed, add the food coloring 1 tsp. at a time until the desired color is achieved. (Remember that the color will become slightly lighter when the flour is added.)

With the mixer off, add the flour. Slowly turn the mixer on and off on low speed to incorporate the flour without spilling. Once all the flour is incorporated, mix on slow speed just until blended, about 1 minute. Scrape the bowl and beater, then mix for another 10 seconds. Do not overmix.

Turn the dough out onto plastic wrap. Pat the dough into a disc about 1/2 inch thick and seal well in the plastic wrap. Refrigerate overnight. (The dough will keep, well wrapped, in the refrigerator for up to 1 month.)

The next day, remove the dough from the refrigerator and let it sit at room temperature for about 45 minutes. The dough should still be slightly cool, not warm or soft. Meanwhile, preheat the oven to 375.

On a lightly floured surface, roll the dough out to 3/8 to 1/2 inch thick. Cut out cookies and place about 1 inch apart on an unbuttered, unlined baking sheet. Bake on the center rack in the oven for 10 minutes, or until cookies start to brown slightly around the edges and the bottoms are golden. Transfer cookies to a wire rack to cool. When completely cool, dip cookies in the icing. To dip cookies, hold each one face down and press icing until it comes one-quarter of the way up the sides. Scrape off the extra icing on the side of the bowl as you life the cookies out of the icing. Turn cookies icing side up and holding your other index finger at a 45-degrees to the cookie, scrape off any excess icing that remains. (Holding your finger at an angle allows you to scrape off the icing just in from the outisde) giving the icing room to spread as it sets. Let the cookies rest until the icing is set, about an hour. Store undipped cookies in an airtight container for 3 days. Store dipped cookies in a single layer in an airtight container. Do not stack dipped cookies.

Fondant Icing
Makes 3 cups

1 1/2 c. light corn syrup
5 c. sifted powdered sugar
1 large egg white, at room temperature
1 Tbsp. butter, melted
1/3 c. warm water
food coloring

Place the corn syrup in the top of a double boiler. Using a wooden spoon stir in the powdered sugar to make a thick paste. (There may be a little undissolved powdered sugar on the side of the bowl.) Over barely simmering water, stir the mixture frequently until it is smooth and just lukewarm.

Turn off the heat. Beat in the egg white, then the melted butter, and then the water. The icing should be the consistency of unwhipped cream. If it is thicker than that, thin with warm water. Use immediately or cover with plastic wrap and store overnight at room temperature. Thin with more warm water as needed before using. When icing cookies, stir the icing frequently to prevent a crust from forming.