2 c All-Purpose Flour
3/4 c Butter Or Margarine,softened
1 ts Almond Extract
1/4 c Sugar
1 Tbl Sugar
1 Egg, Separated
2/3 c Sliced Blanched Almonds
Into large bowl, measure flour, butter or margarine, almond extract, 1/4
cup sugar and egg yolk. With hands, knead ingredients until well-blended
and mixture holds together. (Mixture will appear dry at first — of too
dry, add about 1 tablespoon of water while kneading.) Preheat oven to 375
degrees. On lightly floured surface with lightly floured rolling pin, roll
half of dough into a 10″ x 9″ rectangle. With pastry brush, brush dough
with half of egg white; sprinkle half of almonds and 1 tablespoon sugar.
Cut dough into 15 3″ x 2″ rectangles. WIth pancake turner, place cookies on
ungreased cookie sheet. Bake 10 – 12 minutes until lightly browned. With
pancake turner, remove cookies to wire rack to cool. Repeat with remaining
dough. Store cookies in tightly covered container to use up within 2 weeks.
Makes 2- 1/2 doze
Yields
1 Servings