3/4 cup of butter, softened 1/4 cup of sugar 1 teaspoon of almond extract 2 cups of all-purpose flour 1 egg white 2 tablespoons of sugar 1/3 cup of ground almonds
In a mixing bowl, cream the butter and sugar. Stir in extract. Add 1-1/4 cups flour; mix well. Knead in remaining flour. Cover and chill at least 2 hours. Roll out on a lightly floured surface to 1/4" thickness. Cut with a small cookie cutter (1-1/2 to 2"); place on ungreased baking sheets. Beat egg white until foamy; brush over cookies. Sprinkle with sugar and almonds. Bake at 350ºF. for 7-8 minutes or until lightly browned. Cool on wire racks. Yield: 4 dozen
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