---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Orange Flower Almond Cookies
  Categories: Cookies
       Yield: 36 servings
  
            Cookie:
       4 c  Flour
       1 ts Baking powder
     1/2 ts Cinnamon
   1 1/2 c  Butter; softened
       1 c  Sugar
   3 1/2 ts Orange flower water
            Almond filling:
       6 oz Almond paste; softened
       2 tb Butter; softened
     2/3 c  Sugar
     1/2 ts Cinnamon
       1 ts Orange flower water
            Sugar for tops
  
      DESCRIPTION:  Delicately flavored orange cookie cups topped with an
   orange, almond-paste filling.
       Preheat oven to 350. Combine flour, baking powder and cinnamon, set
   aside. Beat together butter, sugar and orange flower water until light an
   fluffy. Stir in flour in 1/2-cup increments, blending after each. Form
   dough into a ball, wrap in plastic and refrigerate for 20 minutes. Beat
   together almond paste, butter, sugar, cinnamon and orange flower water
   until smooth. Roll 1/2 teaspoonfuls of paste into smooth balls, set aside.
       Roll heaping tablespoons of dough into 1 1/2-inch balls. Arrange one
   inch apart on buttered baking sheets. Use thim to make a 1/2-inch-deep
   indentation in each ball, fill indentations with almond paste balls. Bake
   15-18 minutes or until bottoms are golden and almond paste is lightly
   browned. Sprinkle hot cookies with granulated sugar. Cool on racks. Store
   airtight at room temp for 1 week, freeze for 3 months.
       From “The Joy of Cookies,”
  
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