Napoleons Hat Cookies Recipes

NAPOLEON'S HAT (COOKIES)

A very popular cookie in Sweden. When I was about 12 years old (ages ago.........) we had lessons in cooking at school and I can remember making these cookies. This recipe comes from the little (now tattered) cookbook we used for these lessons. Chilling time is not included in preparation time.

Provided by Chef Dudo

Categories Dessert

Time 40m

Yield 36 cookies

Number Of Ingredients 10

Napoleon's Hat (Cookies) image

Steps:

Preheat oven to 375°F.
Sift flour and salt.
In a large mixer bowl, beat butter or margarine with electric mixer on medium speed for 30 seconds.
Add sugar and beat until fluffy.
Add egg yolks and vanilla; beat well.
Add dry ingredients to beaten mixture and beat until well combined.
Cover and chill 1 hour.
For almond paste filling:
Beat egg whites and cream of tartar until soft peaks form.
Gradually add powdered sugar, beating until stiff peaks form
Fold in ground almonds.
Set aside.
On a lightly floured surface, roll the chilled dough to about 1/8 inch thickness.
Cut into 3 inch circles (I use a glass).
Place 1 rounded teaspoon of the almond filling in center of each.
Fold up and pinch 3 sides to form a 3 cornered hat, leaving the top of filling exposed.
Place 2 inches apart on a cookie sheet, no need to grease, I do however use parchment paper.
Bake for 10 to 12 minutes.
Remove and let cool on wire rack.

Nutrition Facts : Calories 109.9, Fat 6.2, SaturatedFat 2.7, Cholesterol 20.7, Sodium 60, Carbohydrate 12.2, Fiber 0.6, Sugar 6.3, Protein 1.9

Ingredients

2 cups flour
1/4 teaspoon salt
3/4 cup butter or 3/4 cup margarine, softened
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla
2 egg whites
1/4 teaspoon cream of tartar
1 cup powdered sugar, sifted
1 cup almonds, ground

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In a large bowl, with an electric mixer on medium speed, beat butter and granulated sugar until smooth. Add egg and beat until well blended. Stir in flour, then beat just until dough comes together. Cover bowl and chill until dough is firm but still pliable, about 30 minutes.
Meanwhile, in a food processor, whirl powdered sugar and almond paste until blended. In a deep bowl, with an electric mixer on high speed (wash and dry beaters after making dough if using the same mixer), beat egg whites until they hold soft peaks. Gently stir in almond-paste mixture until well blended.
On a lightly floured surface, with a floured rolling pin, roll about half the dough at a time to about 1/16 inch thick. With a floured, 2- to 3-inch round cutter, cut out cookies. Place about 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets. Place about 1 teaspoon almond mixture in the center of each round, then fold edges over filling toward the center to form a three-cornered hat shape. With your fingers, pinch corners to seal. Gather excess dough into a ball, reroll, and cut out more cookies; fill and fold. Repeat to roll remaining dough and fill and shape cookies.
Bake cookies in a 325° oven until golden brown, 18 to 20 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

Napoleons Hat Cookies Recipes

NAPOLEON'S HAT (COOKIES)

A very popular cookie in Sweden. When I was about 12 years old (ages ago.........) we had lessons in cooking at school and I can remember making these cookies. This recipe comes from the little (now tattered) cookbook we used for these lessons. Chilling time is not included in preparation time.

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