In a mixing bowl, cream butter and sugar. Stir in extract. Add 1-1/4 cups flour; mix well. Knead in remaining flour. Cover and chill at least 2 hours. Roll out on a lightly floured surface to 1/4-inch thickness. Cut with a small cookie cutter (1-1/2 to 2-inches). Place on ungreased baking sheets. Beat egg white until foamy; brush over cookies. Sprinkle with sugar and almonds. Bake at 350°F for 7-8 minutes or until lightly browned. Cool on wire racks.
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