Ingrients & Directions
3/4 c Butter; (no substitutes),
; softened
1/4 c Sugar
1 ts Almond extract
2 c All-purpose flour
1 Egg white
2 tb Sugar
1/3 c Ground almonds
In a mixing bowl, cream butter and sugar. Stir in extract. Add 1-1/4 cups
flour; mix well. Knead in remaining flour. Cover and chill at least 2
hours. Roll out on a lightly floured surface to 1/4″ thickness. Cut with a
small cookie cutter (1-1/2 to 2″); place on ungreased baking sheets. Beat
egg white until foamy; brush over cookies. Sprinkle with sugar and almonds.
Bake at 350 degrees for 7-8 minutes or until lightly browned. Cool on wire
racks. Yield: 4 dozen
Yields
1 servings