"This buttery cookie is great for using with old fashioned cookie molds."
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Original recipe yields 18 servings (3 dozen)
- 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.
- 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.
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Per Serving: 114 calories; 5.5 14.9 1.5 25 37 Full nutrition
ReviewsRead all reviews 2
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 de...