German Christmas Sugar Drops (Zuckerplatzchen)

• 2/3 cup unsalted butter
• 2/3 cup sugar
• 1 egg yolk
• 1/2 tsp. vanilla extract
• 4 tbsp. light sweet cream
• 2 lemon
• 1-2/3 cup all-purpose flour
• 1/2 tsp. baking powder
• pinch salt
• 1/2 cup finely minced candied fruit peel
• 1 recipe meringue snow frosting, recipe below
• Candied cherries
• 2 egg whites
• 2-3/4 cup confectioners' sugar
• few drops of vanilla
• almond extract
• 3/4 cup chopped blanched almonds

1. FOR THE COOKIES: CREAM BUTTER WITH SUGAR UNTIL LIGHT AND FLUFFY.
2. BEAT IN EGG YOLK, VANILLA, CREAM AND LEMON RIND.
3. SIFT FLOUR WITH BAKING POWDER AND SALT AND RESIFT GRADUALLY INTO BUTTER MIXTURE, BEATING WELL BETWEEN ADDITIONS.
4. ADD MORE FLOUR IF NEEDED TO MAKE A DOUGH THAT CAN BE GATHERED INTO A BALL, BUT IS NOT TOO STIFF.
5. MIX IN THE CANDIED FRUIT PEEL.
6. CHILL DOUGH FOR 2 HOURS; THEN ROLL OUT TO A LITTLE LESS THAN 1/4 INCH THICKNESS.
7. CUT IN 1 1/2 TO 2 INCH ROUNDS WITH A COOKIE CUTTER.
8. PLACE ON BUTTERED BAKING SHEET AND TOP EACH COOKIE WITH 1 TEASPOON FROSTING AND A CANDIED CHERRY.
9. BAKE IN PREHEATED 350 F. OVEN FOR ABOUT 12 MINUTES, OR UNTIL COOKIES ARE PALE GOLDEN AND CRISP AND TOPPING IS DRY BUT NOT BROWN.
10. MAKES ABOUT 5 DOZEN COOKIES.
11. FOR THE MERINGUE SNOW FROSTING: Beat egg whites until they become foamy.
12. Gradually beat in sugar and flavoring until whites stand in stiff shiny peaks.
13. Stir in almonds.
14. Spread on cookies and decorate with candied fruit peel, candied cherries, nut meats or colored sugar or sprinkles.
15. Makes enough for about 6 dozen cookies.

unsalted butter, sugar, egg yolk, vanilla extract, light sweet cream, lemon, flour, baking powder, salt, candied fruit peel, snow frosting, candied cherries, egg whites, confectioners, drops of vanilla, almond, blanched almonds

Taken from www.foodgeeks.com/recipes/20265 (may not work)