1 cup butter, softened
1 cup sugar
1 egg
1 tsp almond extract
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 cup sliced raw almonds
1 egg white
1/2 tsp water
Cream the softened butter and the sugar together in a large mixing bowl. Beat in the egg an the almond extract.
In a smaller bowl combine the flour, baking soda, and salt. Gradually add the flour mixture to the creamed mixture.
Roll the dough into balls of approximately 1-inch diameter and place 2-inches apart on ungreased baking sheets. Flatten cookies slightly with a fork and sprinkle with the almonds.
In a small bowl beat the egg white with the water and brush over the cookies.
Bake at 325 degrees approximately 15 minutes or until the edges and bottoms are lightly browned. Cook on pan for 2 minutes then remove to wire racks to cool completely.
Yield: Approximately 60 cookies.
1 egg
1 tsp almond extract
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 cup sliced raw almonds
1 egg white
1/2 tsp water
Cream the softened butter and the sugar together in a large mixing bowl. Beat in the egg an the almond extract.
In a smaller bowl combine the flour, baking soda, and salt. Gradually add the flour mixture to the creamed mixture.
Roll the dough into balls of approximately 1-inch diameter and place 2-inches apart on ungreased baking sheets. Flatten cookies slightly with a fork and sprinkle with the almonds.
In a small bowl beat the egg white with the water and brush over the cookies.
Bake at 325 degrees approximately 15 minutes or until the edges and bottoms are lightly browned. Cook on pan for 2 minutes then remove to wire racks to cool completely.
Yield: Approximately 60 cookies.
The file photo
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