Prep 10 mins
Cook 15 mins
This is the recipe my Grandmother has been using for a very long time. She's not sure where it originated. She says the margarine is important-no subs. The original recipe has you cut the ingredients together but she achieves the same results using a mixer. These end up with a soft crumby texture.
- Preheat oven to 350°F Lightly grease 2 baking sheets and set aside.
- In a medium bowl with an electric mixer, beat together margarine, flour, baking soda, salt, and sugar until it resembles crumbs.
- Beat in egg and almond extract until a smooth dough is achieved.
- Roll dough into 1 inch balls and place on baking sheets 2 inches apart.
- Press your thumb in the middle of each dough ball and place 2-3 slivered almonds in the indentations.
- Beat egg yolk with 1 tablespoon of water and brush mixture over the top of the unbaked cookies.
- Bake cookies for 15 minutes.
- Let cool on baking racks or flattened paper bags.
My head hurts at the thought of all these cookies I've eaten since I've made them this morning. I consoled myself with Chinese proverb: A balanced diet is a cookie in each hand. In my case, several in each hand. Made for 123 Hit Wonders.
Made for Photo Tag 2008 Delicious! Don't bake them longer than the stated 15 minutes...they would be too crispy.
These cookies were delicious and looked so nice with the almonds. These would be a great desert for get-togethers. We'll be making these again. Thanks! Made for Newest Zaar Tag.