Sliced Cookies: Butter Almond Cookies

These cookies are great for anyone who like almonds or cinnamon sugar. They are soft and delicious, but make sure you use butter. Margarine doesn't give the same taste in this delicate icebox cookie.


Ingredients


½ cup sugar
½ cup butter, softened
2 tsp almond extract
1 egg
1¼ cup all purpose flour
2 tsp baking powder
1 pkg sliced almonds
1 egg, slightly beaten
¼ cup sugar
1 tbsp cinnamon


Preparation


Place butter and ½ cup sugar in a large bowl and cream together. Add egg and almond extract and blend until fluffy. Stir in flour and baking powder. Mix until you have a soft dough. Turn out the dough onto a piece of wax paper and shape into a 12-inch log. Wrap log in wax paper and place in the freezer until set, about 1 hour.


Heat oven to 375°F. Remove log from freezer and slice into ½-inch rounds and place round on prepared cookie sheet. Press three slices of almond on the top of each cookie. Brush the top of each cookie with beaten egg. Combine ¼ cup sugar with cinnamon until you have cinnamon sugar. Sprinkle a little cinnamon sugar on top of each cookie.


Bake for 12 minutes, until the edges of cookies are golden brown. Let cool on cookie sheet for 1 minute, then cool completely on wire racks.


This recipe makes 2 dozen cookies. They will keep for up to a week if stored in an airtight container.