This buttery cookie is great for using with old fashioned cookie molds.

Cathy
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Ingredients

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

Directions

Instructions Checklist
  • In a medium bowl, stir together the flour and sugar. Cut in butter until a mealy consistency is reached. Add water, almond extract, and egg yolk; mix by hand and knead into a smooth ball. Wrap and refrigerate dough for up to 1 hour.

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  • Preheat oven to 350 degrees F (175 degrees C). Roll pieces of dough into 1 inch balls and press down into the cookie molds or small tart molds. Press so dough is all of the way up the side of the molds, then prick with a fork to keep them from puffing up and deforming during baking.

  • Bake cookies for 15 to 20 minutes, until golden brown. Cool cookies in molds on a wire rack for 10 minutes before carefully removing to cool completely.

Nutrition Facts

114.2 calories; 1.5 g protein; 14.9 g carbohydrates; 24.9 mg cholesterol; 37.1 mg sodium. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/22/2009
I grew up with these cookies and I make them every year. I mold them as thin as possible to make a crisp cookie. Make sure to cool them in the tins - they're much less likely to break. They taste great with coffee or tea. A wonderful light butter cookie not too sweet. Read More
(4)

Most helpful critical review

Rating: 2 stars
10/26/2008
This recipe was not good not bad... Lots of work involved. These are the kind of cookies that you would only eat to spare throwing them away. I almost had to force my family to eat these for dessert! I wouldn't recommend this to anyone unless you like stale over-buttery crumbly cookies Read More
(6)
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
10/25/2008
This recipe was not good not bad... Lots of work involved. These are the kind of cookies that you would only eat to spare throwing them away. I almost had to force my family to eat these for dessert! I wouldn't recommend this to anyone unless you like stale over-buttery crumbly cookies Read More
(6)
Rating: 5 stars
12/22/2009
I grew up with these cookies and I make them every year. I mold them as thin as possible to make a crisp cookie. Make sure to cool them in the tins - they're much less likely to break. They taste great with coffee or tea. A wonderful light butter cookie not too sweet. Read More
(4)