Elsa's Farmer Hats
~~ a printable barefoot kitchen witch recipe ~~


  • 1 lb flour
  • 1/2 lb unsalted butter, room temperature
  • 1/2 lb granulated sugar
  • 6 egg yolks
  • 2 tablespoons thick sour cream

For Filling:

  • 2 egg whites
  • 1/4 lb almonds, ground
  • 3/4 cup granulated sugar

* or you could substitute one tube of almond paste for the filling

What to do:

1.  Mix flour and sugar together.

2.  In a food processor or in a bowl with a pastry blender, cut the butter in until well incorporated - no big lumps.

3.  Gently work in the egg yolks and sour cream and mix until smooth.

4.  Let dough rest in a cool place (or refrigerate).

5.  For filling - beat egg whites until stiff.  Add sugar and beat until stiff again.  Fold in ground almonds.  Chill until needed.

6.  Alternate filling option - cut almond paste into small pieces and roll into balls.  This is best done after you've rolled out the dough and cut out the circles, so you know how many balls of almond paste you'll need. 

7.  Remove dough from fridge (if that's where you've stored it) and allow to sit 15 minutes to warm up a bit.  The dough is easier to work with if it's not completely cold.  Roll out the dough to between 1/8-1/4" thick.  Thinner dough will result in a crisper cookie.  Cut out circles about 2 1/2-3" in diameter and lay them out on parchment-lined sheet pans. 

8.  Place a teaspoon of filling in the center of each circle (or a small ball of almond paste).

9.  Gently pull up 3 sides of cookie dough over the filling and pinch at the top.  If the dough is too cold, it may crack where it curves.  If this happens, gently pinch the dough edges back together, or wait a bit longer before doing the remaining cookies.

10.  Chill dough in the fridge at least half an hour before baking.

11.  Bake at 300-325 degrees F for 15-20 minutes, or until cookies are just bedoming golden.  (Temp and time will vary depending on your oven.)

 12.  Makes approximately 40 cookies (if using dough rolled out to 1/4" thickness).