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| What You Need: |
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2 cups unsifted flour
1¼ cups sugar
¼ teaspoon salt ½ pound butter, chilled and cut into ¼-inch bits, plus 2 teaspoons butter, softened
1 egg yolk
1 teaspoon vanilla extract
½ cup finely chopped almonds
1 egg white, lightly beaten
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| How To Cook: |
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1. Combine the flour, 1 cup of the sugar and the salt in a deep bowl. Add the ½ pound of butter bits and, with your fingertips, rub the flour and fat together until the mixture resembles flakes of coarse meal.
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2. Add the egg yolk and vanilla extract, and stir with a large spoon until the dough is smooth and can be gathered into a compact ball. Pat and shape the dough into a cylinder 2½ to 3 inches in diameter, wrap in wax paper and refrigerate it for at least 1 hour.
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3. Preheat the oven to 350. With a pastry brush, spread the 2 teaspoons of softened butter evenly over two large baking sheets. Mix the remaining ¼ cup of sugar with the chopped almonds and set aside.
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4. Using a large sharp knife, cut the dough into ¼-inch-thick rounds and arrange them about 1 inch apart on the buttered sheets. Brush the cookies lightly with the beaten egg white and sprinkle them evenly with the almond-sugar mixture.
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5. Bake in the middle of the oven for about 10 minutes, Or until the edges of the cookies are delicately browned. Transfer the cookies to wire racks and cool them to room temperature before serving.
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| Serving Size: about 3½ dozen 3-inch round cookies |
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