1. Place in large bowl the flour sifted with sugar, salt and baking powder.
Use a pastry blender to cut in margarine (or butter) until mixture
resembles coarse cornmeal.
2. Beat egg with 2 tablespoons water and almond extract. Add to flour
mixture and mix with fork until dough leaves side of bowl.
3. Knead dough on a lightly floured surface until smooth. Wrap in waxed
paper and refrigerate for 1 hour.
4. Form dough into balls 1-inch in diameter and place 3 inches apart on
ungreased cookie sheets. Using palm of hand, flatten each ball to 1/4-inch
thick. Keep dough in a circle shape. Press whole almond in center of
cookie.
5. Combine egg yolk with 1 tablespoon water. Brush onto each cookie.
6. Bake in preheated 350-degree oven for 20 to 25 minutes, or until golden
brown. Remove to wire racks to cool. Yield: about 36 cookies.
Recipe By : Jo Anne Merrill From the recipe files of
suzy@gannett.infi.net
Date: Sun, 23 Jun 1996 00:08:29 -0400 (EDT)
From: suzy <suzy@gannett.infi.net>
MM-Recipes Digest V3 #175
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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