- 2 3/4 cups [385 g] all-purpose flour
- 1 cup [200 g] sugar
- 1/2 teaspoon [2.5 mL] baking soda
- 1/2 teaspoon [2.5 mL] salt
- 1 cup [225 g] butter
- 1 egg, slightly beaten
- 1 teaspoon [5 mL] almond extract
- 1/3 cup [80 mL] blanched almond halves
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- Preheat oven to 325°F [160°C].
- Sift together flour, sugar, baking soda and salt into a bowl.
- Cut in butter until mixture resembles cornmeal.
- Add slightly beaten egg and almond extract.
- Mix well.
- Shape dough into 1-inch [2.5-cm] balls.
- Arrange, 2 inches [5 cm] apart, onto an ungreased cookie sheet.
- Top each with a blanched almond half; press down to slightly flatten cookies.
- Bake into preheated oven until just lightly browned, for 15 to 18 minutes.
- Transfer onto wire racks, to cool completely.
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