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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Butter cookies topped with an almond. Ingredients:
2 1/2 cups sifted all-purpose flour |
3/4 cup white sugar |
1/4 teaspoon salt |
1 teaspoon baking powder |
3/4 cup butter, softened |
1 egg |
3 tablespoons water |
1 teaspoon almond extract |
36 blanched almonds |
1 egg yolk |
Directions:
1. Sift flour, sugar, salt and baking powder together in a large bowl. Using pastry blender or knives, cut in butter until mixture resembles coarse cornmeal.
2. Beat the egg together with 2 tablespoons of the water and the almond extract. Add this to the flour mixture and mix with a fork until dough leaves the sides of the bowl.
3. On a lightly floured surface, knead the dough until it is smooth. Wrap it in foil or cling-wrap and refrigerate for one hour.
4. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
5. Form dough into 1 inch balls and place them 3 inch apart on ungreased cookie sheets. Flatten each cookie to about 1/4 inch thick and press an almond into the center of each. Beat egg yolk with 1 tablespoon water and brush on cookies.
6. Bake 20-25 minutes or until golden brown. Remove to wire rack to cool.
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