Rating: 3.5 stars 3.2
7 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

Butter cookies topped with an almond.

Gallery

Recipe Summary

Servings:
18
Yield:
3 dozen
Advertisement

Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • On a lightly floured surface, knead the dough until it is smooth. Wrap it in foil or cling-wrap and refrigerate for one hour.

  • Meanwhile, preheat oven to 350 degrees F (175 degrees C).

  • 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.

  • Bake 20-25 minutes or until golden brown. Remove to wire rack to cool.

Nutrition Facts

185 calories; protein 2.9g; carbohydrates 22.2g; fat 9.6g; cholesterol 42mg; sodium 119.3mg. Full Nutrition
Advertisement