Angel Wings

Cooking Instructions

1. Beat butter, sugar and baking powder in a large bowl with mixer on low speed to blend. Increase to medium-high and beat until fluffy. Beat in egg and almond extract. On low speed, beat in flour and cornstarch until just blended.

2. Divide dough in half. Shape each portion into a 1-in.-thick disk. Wrap individually and refrigerate at least 4 hours or until firm enough to roll out.

3. Heat oven to 350°F. Have ready a 21/2-in. heart-shape cookie cutter.

4. On lightly floured wax paper with lightly floured rolling pin, roll 1 disk (keep other refrigerated) to 1/8 in. thick. Cut out hearts with cookie cutter. Slide paper onto a baking sheet; freeze 5 to 10 minutes until firm and easy to handle.

5. Peel hearts off paper. Place 1 in. apart on ungreased baking sheet. Cut a 11/2-in.-long slit at bottom of hearts. Spread apart slightly to form wings. Brush hearts with egg white. Attach almonds as shown, pressing down gently. Sprinkle with a little sugar. (Reroll scraps only once or cookies will be tough.)

6. Bake 8 to 10 minutes until just golden brown at edges. Remove to wire rack to cool. Repeat with remaining dough.