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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 20 |
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These were my grandmother Mimi's Christmas staple cookie. A cross between a shortbread and sugar cookie they are light and crispy and very addictive. Be sure to save a couple empty butter stick boxes when planning to make these. Ingredients:
1 cup butter |
2 eggs |
2 cups sugar |
4 cups flour |
sliced blanched almond |
Directions:
1. Cream the butter and sugar together. Add the eggs one at a time. Add the flour.
2. Pack the dough into butter cartons (it usually takes 2). Refrigerate for several hours.
3. Remove from the box and slice thinly, brush with egg white and place a slice of almond in the center. Place on a greased cookie sheet.
4. Bake at 350 degrees farenheit for 10 minutes.
5. A couple of notes:.
6. It's easiest to peel the box off the cookie dough.
7. The cookies will be very light in color when they're done baking, like the color of light sand.
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