- 3/4 cup butter (no substitutes), softened
- 1/4 cup sugar
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 egg white
- 2 tablespoons sugar
- 1/3 cup ground almonds
- In a mixing bowl, cream 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-in. thickness. Cut with a small cookie cutter (1-1/2 to 2 in.); place on ungreased baking sheets. Beat egg white until foamy; brush over cookies. Sprinkle with sugar and almonds. Bake at 350 degrees F for 7-8 minutes or until lightly browned. Cool on wire racks.