[FONT=Arial, Helvetica, sans-serif]Betty Greene's Almond Cookies[/FONT]
[FONT=Arial, Helvetica, sans-serif][/FONT]
[FONT=Arial, Helvetica, sans-serif]Ingredients:[/FONT]
[FONT=Arial, Helvetica, sans-serif]3/4 cup unsalted margarine, softened[/FONT]
[FONT=Arial, Helvetica, sans-serif]3/4 cup sugar[/FONT]
[FONT=Arial, Helvetica, sans-serif]1 large egg[/FONT]
[FONT=Arial, Helvetica, sans-serif]2 teaspoons almond extract[/FONT]
[FONT=Arial, Helvetica, sans-serif]1 large egg yolk[/FONT]
[FONT=Arial, Helvetica, sans-serif]1-1/2 cup unsifted all-purpose flour[/FONT]
[FONT=Arial, Helvetica, sans-serif]1/2 teaspoon baking soda[/FONT]
[FONT=Arial, Helvetica, sans-serif]1/2 teaspoon salt[/FONT]
[FONT=Arial, Helvetica, sans-serif]18 whole almonds[/FONT]
[FONT=Arial, Helvetica, sans-serif] [/FONT]
[FONT=Arial, Helvetica, sans-serif]Directions:[/FONT]
[FONT=Arial, Helvetica, sans-serif]Preheat oven to 350 degrees. Lightly grease several cookie sheets. In a large bowl, at medium speed, beat margarine, sugar, whole egg, and almond extract until light and fluffy. On sheet of waxed paper, sift flour with baking soda and salt. Beat into margarine mixture until well combined. Refrigerate dough for an hour; it will be easier to handle. Using hands, form dough into 18 balls about 1-1/4-inches in diameter. Place on prepared cookie sheets about 3-inches apart. Flatten with hands to 1/4-inch thickness. Using a fork, beat egg yolk slightly with 1 tablespoon water. Use to brush tops of cookies. Press almond into center of each cookie. Brush again with egg yolk. Bake at 350 degrees for 15 minutes, or until light golden in color. Remove to wire racks to cool. Store in a tightly covered glass jar or cookie tin.[/FONT]
[FONT=Arial, Helvetica, sans-serif][/FONT]
[FONT=Arial, Helvetica, sans-serif]Ingredients:[/FONT]
[FONT=Arial, Helvetica, sans-serif]3/4 cup unsalted margarine, softened[/FONT]
[FONT=Arial, Helvetica, sans-serif]3/4 cup sugar[/FONT]
[FONT=Arial, Helvetica, sans-serif]1 large egg[/FONT]
[FONT=Arial, Helvetica, sans-serif]2 teaspoons almond extract[/FONT]
[FONT=Arial, Helvetica, sans-serif]1 large egg yolk[/FONT]
[FONT=Arial, Helvetica, sans-serif]1-1/2 cup unsifted all-purpose flour[/FONT]
[FONT=Arial, Helvetica, sans-serif]1/2 teaspoon baking soda[/FONT]
[FONT=Arial, Helvetica, sans-serif]1/2 teaspoon salt[/FONT]
[FONT=Arial, Helvetica, sans-serif]18 whole almonds[/FONT]
[FONT=Arial, Helvetica, sans-serif] [/FONT]
[FONT=Arial, Helvetica, sans-serif]Directions:[/FONT]
[FONT=Arial, Helvetica, sans-serif]Preheat oven to 350 degrees. Lightly grease several cookie sheets. In a large bowl, at medium speed, beat margarine, sugar, whole egg, and almond extract until light and fluffy. On sheet of waxed paper, sift flour with baking soda and salt. Beat into margarine mixture until well combined. Refrigerate dough for an hour; it will be easier to handle. Using hands, form dough into 18 balls about 1-1/4-inches in diameter. Place on prepared cookie sheets about 3-inches apart. Flatten with hands to 1/4-inch thickness. Using a fork, beat egg yolk slightly with 1 tablespoon water. Use to brush tops of cookies. Press almond into center of each cookie. Brush again with egg yolk. Bake at 350 degrees for 15 minutes, or until light golden in color. Remove to wire racks to cool. Store in a tightly covered glass jar or cookie tin.[/FONT]