INGREDIENTS

INSTRUCTIONS

GLAZED ALMONDS
DOUGH
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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