YIELD Makes about 10 dozen cookies
|1||cup butter, softened|
|1||large egg white|
|1/2||teaspoon almond extract|
|2||cups all-purpose flour, divided|
|1/4||cup finely ground blanched almonds|
- Beat butter and sugar in large bowl until light and fluffy. Beat in egg white, vanilla and almond extract until well blended. Gradually add 1-1/2 cups flour and almonds. Beat until well blended. Stir in enough remaining flour with spoon to form soft dough. Form dough into 1-inch-thick square; wrap in plastic wrap and refrigerate until firm, 1 hour or overnight.
- Preheat oven to 375°F. Press rounded teaspoonfuls of dough into greased sandbakelser tins* or mini muffin pan cups. Place tins on baking sheet. Bake 8 to 10 minutes or until cookie shells are lightly browned. Cool cookies in tins 1 minute.
*Sandbakelser tins are little tart pans (2 to 3 inches in diameter) with fluted edges.
- Carefully loosen cookies from tins with point of small knife. Invert tins over wire racks; tap lightly to release cookies; cool completely (cookies should be shell-side up). Repeat with remaining dough; cool cookie tins between batches.
- Serve cookies shell-side up. Store tightly covered at room temperature or freeze up to 3 months.
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