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Toasted Tombstones
1-1/4 C flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 C unsalted butter, softened
1/4 C powdered sugar
1/4 C sour cream
1/4 C almonds, finely chopped
White frosting (recipe follows, or use canned)
Preheat oven to 350-degrees F. Place the flour, baking soda and salt in a small bowl. Stir with a fork and set aside. Place the butter and powdered sugar in a large bowl; cream together with an electric mixer. Add the sour cream, then stir in flour mixture and almonds. Blend until smooth. Scoop out the dough onto a lightly floured, smooth surface. Pat into a rectangle 3/4" thick and 5" wide. Cut the rectangle into 12 bars with a knife. Each bar should be about 1-1/2" wide by 2-1/2" long.
Arrange the cookie bars about 1" apart on and un-greased cookie sheet. Place in the oven and bake for about eight to ten minutes. The cookies will puff-up slightly, and expand during baking. Remove from the oven and transfer cookies to a wire rack to cool. Repeat with remaining batter. When the "tombstones" are completely cooled, spread with white frosting and pipe on "RIP" with a different colored frosting.
1 LB box of powdered sugar
3/4 TBS cream of tartar
3 egg whites
1/4 tsp. vanilla
1/4 tsp. almond extract
Food coloring
Place all of the ingredients (except for food coloring) in large mixing bowl. Beat well until fluffy and completely blended. Add the food coloring of your choice one drop at a time until desired color is reached. (If more than one color is desired, divide frosting into two bowls and add food coloring separately). Scoop the frosting into a large, plastic sealable freezer bag. Snip off the bottom corner with scissors. (If you are using a pastry bag, follow the instructions on the package for fitting the pastry tips). Before you begin to decorate cookies or other baked treats, slowly squirt out a small amount of the frosting to eliminate air pockets. Place any unused frosting in an airtight container. It will keep in the refrigerator for up to two months.
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