Ingredients:
2 3/4 cups sifted all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks/8 oz/226g) butter, margarine, or lard, softened
1 large egg, slightly beaten
1 teaspoon almond extract
48-50 whole almonds, blanched
Glaze: (optional)
2 egg yolks beaten with 4 teaspoons of water for glaze
Instructions:
Preheat oven to 325 degrees F/160 degrees C.
Sift flour, sugar, baking soda, and salt together in a bowl. Cut in softened butter until mixture resembles cornmeal. Add beaten egg, and almond extract, mix well.
Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets. Place an almond on top of each cookie and press down to flaten slightly.
Glaze: (optional)
Lightly brush the top of each cookie with the egg yolk glaze.
Bake in preheated oven for 15-18 minutes. Cool on rack.
Makes approximately 4 1/2 dozen cookies.
Date: January 12, 2003