Almond cookies
YIELDS
12 COOKIES
Ingredients
Egg wash:
- 2 tablespoons (30 milliliters) water
- 1 egg
Cookie:
- 1 1/2 cups (350 milliliters) all-purpose flour
- 3/4 cup (180 milliliters) sugar
- 1/2 teaspoon (2.5 milliliters) baking soda
- 1/2 teaspoon (2.5 milliliters) salt
- 1 cup (240 milliliters) butter, room temperature
- 1 egg
- 1 teaspoon (5 milliliters) almond extract
Directions
- Preheat oven to 325 F (160 C).
Egg wash:
- Combine water and egg, mix until uniform in texture.
Cookie:
- In a medium bowl, combine flour, sugar, baking soda, and salt.
- Using a hand mixer, add butter to the dry mix in small increments, continuing to mix until incorporated.
- Add egg and almond extract, and mix until just combined.
- Roll dough into one-inch balls and place on ungreased sheet pan two inches apart. Press firmly to flatten balls.
- Lightly brush with egg wash and bake for fifteen minutes.
- Take out of oven, cool and serve.
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