| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookie | 16 | Servings | |
INGREDIENTS
| 3/4 | c | Butter or margarine |
| 1/4 | c | Sugar |
| 1 | ts | Almond extract |
| 2 | c | Sifted all-purpose flour |
| 1/8 | ts | Salt |
| 1 | Egg white; slightly beaten | |
| 1/8 | ts | Cinnamon |
| 1/4 | c | Sugar |
| 1/3 | c | Canned; toasted, diced buttered almonds |
INSTRUCTIONS
In large bowl with electric mixer at medium speed beat softened butter with 1/4 cup sugar & almond extract until light & fluffy. Beat in flour & salt until well mixed. Refrigerate dough 2-3 hours or until firm. On floured surface roll dough with flour-covered rolling pin to a rectangle 12x8x1/4 inches. Then with pastry wheel, cut dough into 1x3-inch strips. Place cookie strips on ungreased cookie sheet. Bruns with egg white & sprinkle with sugar, cinnamon & almonds. Bake in 325 oven for about 15 minutes or until golden in color. MRS JAVIER (DORA) MONTEZ From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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