- 3/4 cup [175 g] butter or margarine, softened
- 1/2 cup [125 mL] packed brown sugar
- 2 teaspoons [10 mL] milk
- Few drops almond extract
- 1 3/4 cups [245 g] all-prpose flour
- 1 egg withe, slightly beaten
- 1/2 cup [125 mL] thin almond slices, or pine nuts
- 1 teaspoon [5 g] sugar
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- Preheat oven to 375°F [190°C].
- Into a bowl, beat softened butter or margarine at medium-high speed of an electric beater for 30 seconds.
- Beat in brown sugar, milk and almond extract, until combined.
- Still using electric beater, mix in as much of the flour as possible.
- Mix in remaining flour using a wooden spoon [do not refrigerate this dough].
- Pressing, transfer dough into a cookie dough presser with ribbon end.
- Press dough into 2 1/2-inch [6-cm] long strips, approximately 1 inch [2.5 cm] apart, onto an ungreased cookie sheet.
- Using a pastry brush, brush dough with beaten egg white making sure to also coat lower parts of strips.
- Egg white gives shining cookies and help to 'glue' almond slices to dough.
- Immediately decorate cookies with thin almond slices or pine nuts, into a different pattern over each cookie if desired; sprinkle cookies with sugar.
- Bake cookies into preheated oven for approximately 7 to 8 minutes, until firm on the outside yet not colored.
- Leave cookies to cool on cookie sheet for 1 minute.
- Transfer cookies onto wire racks to cool completely.
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