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.
You Might Also Like
You need more than a wok and oil to cook proper Chinese cuisine. Read these articles and learn which ingredients you'll need to prepare authentic Chinese cuisine.
Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.