Ingredients
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3/4 lb. butter
1/2 lb. sugar
3/4 lb. flour (3 c. sifted)
2 eggs
almonds
cinnamon
Preparation
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Sift together flour and sugar.
Cut butter in; knead thoroughly.
Add one egg; knead again.
Let stand, covered, in icebox for 1 hour.
Roll out as thin as possible on floured board; cut with round cutter.
Put a little beaten egg on middle of each cookie.
Add a few thin slices of almond; sprinkle with sugar and cinnamon mixed.
Bake in medium oven until light brown.
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