INGREDIENTS

INSTRUCTIONS

For almonds:  Melt butter in heavy small skillet over medium heat.  Add
almonds and amaretto and stir until almonds are golden brown,  about 5
minutes.  Cool on paper towels.  For dough:  Preheat oven to
350-degrees.  Lightly grease 2 large  baking sheets.  Sift 1 cup flour
with salt into small bowl.  Using  electric mixer, cream butter with
1/2 cup sugar in large bowl until  light and fluffy. Blend in egg and
amaretto.  Add flour and mix until  dough binds. (Dough will be
sticky.)  Divide dough into 30 pieces.  Roll each between palms into
balls,  dusting hands with flour if necessary.  Set on baking sheets,
spacing  2 inches apart.  Fill small bowl with water.  Mound sugar on
plate.  Dip bottom of  2-1/2" round glass into water and then into
sugar.  Press glass down  onto 1 dough ball, flattening into 2-1/2- to
3-inch round.  Repeat  with remaining dough. Sprinkle rounds lightly
with sugar.  Gently press several glazed almond slivers into each round
in flower  pattern.  Bake until edges of cookies are golden brown, 8 to
10  minutes. Cool on rack.  Just before serving, dust cookies with
powdered sugar if desired.  Source: Bon Appetit magazine, date unknown.
Typed just for you by  Karen Mintzias  Collection of recipes from
"Great Sysops of the World" from COOKFDN  ops.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 53
Calories From Fat: 18
Total Fat: 2.1g
Cholesterol: 5.2mg
Sodium: 11.7mg
Potassium: 30.9mg
Carbohydrates: 7.4g
Fiber: <1g
Sugar: 3.7g
Protein: 1.3g