Cookie: 4 c Flour
1 ts Baking powder
1/2 ts Cinnamon
1 1/2 c Butter; softened
1 c Sugar
3 1/2 ts Orange flower water
Almond filling: 6 oz Almond paste; softened
2 tb Butter; softened
2/3 c Sugar
1/2 ts Cinnamon
1 ts Orange flower water
Sugar for tops DESCRIPTION: Delicately flavored orange cookie cups topped with an orange, almond-paste filling. Preheat oven to 350. Combine flour, baking powder and cinnamon, set aside. Beat together butter, sugar and orange flower water until light an fluffy. Stir in flour in 1/2-cup increments, blending after each. Form dough into a ball, wrap in plastic and refrigerate for 20 minutes. Beat together almond paste, butter, sugar, cinnamon and orange flower water until smooth. Roll 1/2 teaspoonfuls of paste into smooth balls, set aside. Roll heaping tablespoons of dough into 1 1/2-inch balls. Arrange one inch apart on buttered baking sheets. Use thim to make a 1/2-inch-deep indentation in each ball, fill indentations with almond paste balls. Bake 15-18 minutes or until bottoms are golden and almond paste is lightly
browned. Sprinkle hot cookies with granulated sugar. Cool on racks. Store airtight at room temp for 1 week, freeze for 3 months. From “The Joy of Cookies,” —–