Ingredients
- 1/2 cup butter, softened
- 1/4 cup sugar
- 1/4 teaspoon almond extract
- 1/8 teaspoon salt
- 1 egg white
- 1/2 cup Barry Farm Almonds
, ground
- 1-1/4 cups all purpose flour
Directions
- Cream butter, sugar, almond extract and salt in a large non-reactive bowl until fluffy. Beat in the egg white. Add the flour and almonds and stir until the flour is fully incorporated and moist. Roll the dough into a ball and wrap in plastic. Chill the dough in the refrigerator for 60 minutes.
- Preheat oven to 350 degrees F. Press tablespoon sized drops of dough into fluted cookie molds. Leave a small dip in the center. Bake until light golden brown (10-12 minutes). Let cool for 5 minutes and remove from molds. Transfer to wire rack until cooled completely. Add a drop of jam, some icing or whipped cream to the indentation for an extra special treat.
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