Almond Cookies
- 3/4 c (1-1/2 sticks) butter; room
- -temp
- 6 tb Sugar
- =AB ts almond extract
- 2 c Flour
- 1/8 ts Salt
- 1 Egg white; beaten to blend
- -(glaze)
- 1/3 c Minced blanched almonds
- 1/8 ts Cinnamon
Cream butter with 4 tb sugar and almond extract until light and fluffy.
Sift together flour and salt. Beat into butter mixture. Gather dough into
ball; flatten into disc Wrap in plastic and refrigerate 1 hour.
Preheat oven to 350. Roll dough out on lightly floured surface to 1/8-inch
thickness. Using fluted pastry wheel, cut dough into 1x2-inch strips.
Arrange on ungreased baking sheets. Brush with glaze. Combine remaining 3
tb sugar, almonds and cinnamon. Sprinkle over strips. Bake until golden
brown around edges, about 10 minutes. Cool cookies on racks.
Cooking with Bon Appetite Cookies, 1987 Posted to MM-Recipes Digest V4 #208
by PMCiesla@aol.com on Aug 9, 1997
Sift together flour and salt. Beat into butter mixture. Gather dough into
ball; flatten into disc Wrap in plastic and refrigerate 1 hour.
Preheat oven to 350. Roll dough out on lightly floured surface to 1/8-inch
thickness. Using fluted pastry wheel, cut dough into 1x2-inch strips.
Arrange on ungreased baking sheets. Brush with glaze. Combine remaining 3
tb sugar, almonds and cinnamon. Sprinkle over strips. Bake until golden
brown around edges, about 10 minutes. Cool cookies on racks.
Cooking with Bon Appetite Cookies, 1987 Posted to MM-Recipes Digest V4 #208
by PMCiesla@aol.com on Aug 9, 1997
