Prep 25 mins
Cook 30 mins
This old recipe is from my grandmother's recipe box. I'm not sure where she got it. I do remember eating them at her house during christmas past. My sister and I would use one finger each in the center hole and try and tear the cookie apart kind of like a wishbone. Who ever got the bigger section won and, of course, we each would keep winning and that meant eating more cookies. The time does not include overnight in the refridgerator.
- Finely chop the almonds and set aside.
- Measure and sift the flour into a bowl.
- In a large mixing bowl, cream the butter until softened. Gradually add the sugar, creaming until fluffy after each addition.
- Beat one egg and the yolk of the second egg together keeping the white set aside for use the next day.
- Blend in slowly the beaten egg mixture making sure eggs are completely incorporated into the cookie mixture after each addition.
- Add flour into mixture in fourths, blending well after each addition.
- On a large sheet of cling wrap, put the mixture and then roll until mixture is completely wrapped. Refridgerate overnight.
- Preheat oven to 350°F.
- Remove one half of the dough from refridgerator and roll out on a lightly floured surface. Roll out 1/4 inch thick.
- Using a 1 3/4 inch lightly floured cookie cutter, cut rounds out of the dough.
- Using a 3/4 inch lightly floured cookie cutter, cut out the centers of the cookies.
- Mix the center pieces, reroll and cut more cookies out or just add the center pieces to the cookie sheets as extra smaller cookies. Your choice!
- Brush cookies lightly with the egg yolk from the second egg which has been lightly beaten. Sprinkle cookies with the chopped almonds.
- Bake at 350F for 10-15 minute With a spatula, remove cookies from sheet to cooling rack.
- Repeat with remaining cookie dough from refridgerator.