Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Butter; (no substitutes), |
| \N \N | ; softened |
| ¼ cup | Sugar |
| 1 teaspoon | Almond extract |
| 2 cups | All-purpose flour |
| 1 \N | Egg white |
| 2 tablespoons | Sugar |
| 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.