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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The recipe for these crisp almond cookies was given to Louise Pariani nearly 50 years ago by Ah Lee Wong of Chicago, who was a Navy shipmate of her husband's during World War II. Ingredients:
about 1 cup (1/2 lb.) butter or margarine, at room temperature |
1 cup sugar |
1 large egg |
1/2 teaspoon almond extract |
2 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1 large egg yolk |
1 tablespoon milk |
1/3 cup blanched whole almonds |
2 tablespoons sesame seeds |
Directions:
1. In a large bowl, with a mixer on medium speed, beat 1 cup butter and sugar until smooth. Add whole egg and almond extract and beat until well blended. Add flour and baking powder; stir to mix, then beat until well blended.
2. Shape dough into 1-inch balls, flatten each slightly, and place about 1 inch apart on buttered 12- by 15-inch baking sheets.
3. In a small bowl, beat egg yolk with milk to blend. Brush cookies lightly with egg mixture; discard any remaining. Press an almond into the center of each cookie and sprinkle with about 1/8 teaspoon sesame seeds.
4. Bake cookies in a 325° regular or convection oven until lightly browned, 15 to 20 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
5. Nutritional analysis per cookie.
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