Yield: 36 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Butter; no substitutes |
| 1 cup | Sugar |
| 2 \N | Egg yolks |
| 1 teaspoon | Almond extract |
| 2 cups | All-purpose flour |
| ½ teaspoon | Salt |
| ½ teaspoon | Baking powder |
| 1 cup | Ground almonds |
| \N \N | Colored sugar and frosting; optional |
In a mixing bowl, cream butter and sugar. Beat in egg yolks and extract.
Combine flour, salt and baking powder; gradually add to creamed mixture.
Stir in almonds. Cover and chill at least 2 hours. Roll out on a lightly floured surface to ⅜-inch thickness. Cut with cookiecutters; place on ungreased baking sheets. Sprinkle with sugar if desired. Bake at 375° for 10-13 minutes or until the edges begin to brown. Cool on wire racks. Frost if desired.
Recipe by: Taste of Home - December/January 1998 Posted to MC-Recipe Digest V1 #933 by The Taillons <taillon@...> on Nov 29, 1997