Roman Shield Cookies
Crisp butter cookies with an almond filling nestled in the center.
Ingredients
Butter (softened)
150g
Powdered sugar (sifted)
200g
Egg whites
100g
Cake flour (sifted)
300g
Vanilla extract
4g
Almond filling (chopped before use)
to taste
Instructions
1
Make the batter
Mix the softened butter with the sifted powdered sugar until well blended. Add the egg whites in several batches and mix until smooth, then add the sifted cake flour and vanilla extract and mix until combined.
2
Pipe the batter
Pipe the batter onto a non-stick baking mat using a daisy/star piping tip.
3
Assemble and bake
Finely chop a small amount of almond filling and sprinkle it in the center of the piped cookie batter. Bake in the oven at 180°C top heat / 170°C bottom heat for 23 minutes.
