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Almond Cookies I (D/P, TNT)
Source: My mother, Mrs. Betty Greene (Robert)
Yield: 18 cookies

3/4 cup margarine, softened
3/4 cup sugar
1 egg
2 teaspoons almond extract
1 egg yolk
1 tablespoon water
1-1/2 cups unsifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
18 blanched whole almonds

Preheat oven to 350°F. Lightly grease several cookie sheets.

In large bowl, at medium speed, beat margarine, sugar, whole egg and almond extract until very light and fluffy. On sheet of waxed paper, sift flour with soda and salt. Beat into margarine mixture until well combined. Refrigerate dough for 1 hour; it will be easier to handle.

Using hands, form dough into 18 balls about 1-1/4" in diameter. Place on prepared cookie sheets about 3" apart. Flatten with hands to 1/4" thickness.

Using a fork, beat egg yolk slightly with 1 tablespoon water. Use to brush tops of cookies. Press almond into the center of each. Brush again with egg yolk.

Bake for 15 minutes or until light golden in color. Remove to wire rack to cool. Store in tightly covered glass jar or cookie tin.

Poster's Notes:
This is my mom's recipe. It was published years ago in the Beth Am Temple cookbook. They are easy to make and perfume your kitchen with the scent of almonds. Please note: If you try to substitute butter you will get a different and crisper result.

Posted by Susan Greene

Nutritional Info Per Serving: N/A