Recipe by Engrossed
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.
Top Review by gailanng
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.
- 8 ounces margarine, softened (2 cubes, no subs)
- 2 1⁄2 cups flour, sifted
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup sugar
- 1 egg, slightly beaten
- 2 teaspoons almond extract
- 1⁄4 cup blanched slivered almond
- 1 egg yolk, beaten with
- 1 tablespoon water
Directions See How It's Made
- 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.