Yield: 1 servings
|¾ cup||Butter; (no substitutes),|
|\N \N||; softened|
|1 teaspoon||Almond extract|
|2 cups||All-purpose flour|
|1 \N||Egg white|
|⅓ cup||Ground almonds|
In a mixing bowl, cream butter and sugar. Stir in extract. Add 1-¼ cups flour; mix well. Knead in remaining flour. Cover and chill at least 2 hours. Roll out on a lightly floured surface to ¼" thickness. Cut with a small cookie cutter (1-½ 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
Submitted to RecipeLu List by Ruth <pookypook@...> by PookyPook <PookyPook@...> on Jan 24, 1998.
Recipe by: TASTE OF HOME DEC/JAN 1996 Converted by MM_Buster v2.0l.