Glen Oaks Inn’s Almond Rose

Yield:

Instructions

Beat sugar, corn syrup and margarine in a large bowl with a mixer. Add egg and vanilla; mix well and set aside. Combine flour, baking soda and salt in medium bowl. Add sugar mixture and mix well. Divide the dough evenly into two bowls and set one aside. Stir in the almond extract and liquid red food coloring into one bowl and mix thoroughly. Refrigerate each bowl of ingredients for one hour. Remove the bowls from the refrigerator. You will have one ball of red dough and one ball of white cookie dough. Roll out the ball of white dough approximately 1/4 inch think. Do the same with the red dough ball. Place the rolled out red dough on top of the rolled white dough. Starting from one side, rolling the two colors into a log about 1 1/2 to 2 inches in diameter. When you reach the thickness desired, cut the excess dough and start another roll. Preheat the oven to 350 degrees. Line the baking sheets with parchment paper and spray with cooking oil. Cut the dough into 1/4 inch slices and place one inch apart on the prepared cookie sheet. Bake 8 to 10 minutes or until the edges begin to turn lightly brown. Cool on wire racks. You can also sprinkle a little sugar on the cookies before baking to give them a little sparkle.