Butter Cakes Crisp Buttery Cookies
Butter Cakes Crisp, Buttery Cookies
1 cup butter (no substitutes)
1 cup sugar
1 teaspoon vanilla
3 1/4 cups all-purpose flour
1 egg yolk
1 cup finely chopped almonds
Choose any shape cookie cutter
Beat butter in a mixing bowl with an electric mixer on medium speed for 30 seconds.
Add sugar and vanilla, and beat at high speed until fluffy. Add eggs; beat until well combined.
Beat in as much of the flour as you can with mixer. Stir in remaining flour. Divide dough in half.
Cover and chill until easy to handle (aproximatly 1 hour).Roll each half of dough to 1/8"
thickness on a lightly floured surface. Cut with a 2 1/2-inch scalloped round or tree-shape
cookie cutter. Place 1 inch apart on an ungreased cookie sheet. Beat egg yolk with
1 tablespoon water; brush over cookies.Sprinkle with almonds. Bake in a 375°-oven
6 to 8 minutes or until edges are firm and bottoms are lightly browned.
Cool on a wire rack. Makes 72.
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