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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is the recipe my Grandmother has been using for a very long time. She's not sure where it originated. She says the margarine is important-no subs. The original recipe has you cut the ingredients together but she achieves the same results using a mixer. These end up with a soft crumby texture. Ingredients:
8 ounces margarine, softened (2 cubes, no subs) |
2 1/2 cups flour, sifted |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup sugar |
1 egg, slightly beaten |
2 teaspoons almond extract |
1/4 cup blanched slivered almond |
1 egg yolk, beaten with |
1 tablespoon water |
Directions:
1. Preheat oven to 350°F Lightly grease 2 baking sheets and set aside.
2. In a medium bowl with an electric mixer, beat together margarine, flour, baking soda, salt, and sugar until it resembles crumbs.
3. Beat in egg and almond extract until a smooth dough is achieved.
4. Roll dough into 1 inch balls and place on baking sheets 2 inches apart.
5. Press your thumb in the middle of each dough ball and place 2-3 slivered almonds in the indentations.
6. Beat egg yolk with 1 tablespoon of water and brush mixture over the top of the unbaked cookies.
7. Bake cookies for 15 minutes.
8. Let cool on baking racks or flattened paper bags.
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