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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 30 |
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Each Christmas, my mother made lots of these tender butter cookies and stored them in clean coffee cans. When she passed away, I started giving our kids a can of these sentimental sweets. Jane Garing, Talladega, Alabama Ingredients:
1 cup butter, softened |
1 cup sugar |
1 egg |
1 teaspoon almond extract |
3 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/4 cup sliced almonds |
1 egg white |
1/2 teaspoon water |
Directions:
1. In a large bowl, cream butter and sugar. Beat in egg and extract. Combine the flour, baking soda and salt; gradually add to creamed mixture.
2. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a fork. Sprinkle with almonds.
3. In a small bowl, beat egg white and water. Brush over cookies. Bake at 325° for 14-16 minutes or until edges and bottoms are lightly browned. Cool for 2 minutes before removing from pans to wire racks. Yield: about 5 dozen.
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