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Ingredients
- 1 1 1 cup butter, soft
- 1 1 1 cup butter, soft
- 1 1 1 cup butter, soft
- 2 2 10x cups sifted 10x sugar
- 2 2 10x cups sifted 10x sugar
- 2 2 10x cups sifted 10x sugar
- 2 2 2 large eggs
- 2 2 2 large eggs
- 2 2 2 large eggs
- 1 1 1 large egg, separated
- 1 1 1 large egg, separated
- 1 1 1 large egg, separated
- 3 1/3 3 1/3 1/3 cups flour
- 3 1/3 3 1/3 1/3 cups flour
- 3 1/3 3 1/3 1/3 cups flour
- 1/2 1/2 1/2 tsp baking powder
- 1/2 1/2 1/2 tsp baking powder
- 1/2 1/2 1/2 tsp baking powder
- 1/4 1/4 1/4 cup granulated sugar
- 1/4 1/4 1/4 cup granulated sugar
- 1/4 1/4 1/4 cup granulated sugar
- 1 1 1 tsp cinnamon
- 1 1 1 tsp cinnamon
- 1 1 1 tsp cinnamon
- Sliced almonds
- Sliced almonds
- Sliced almonds
Preparation
Step 1
Beat 1 cup softened butter at medium speed with an electric mixer until creamy; gradually add 10x sugar beating until well blended. Add 2 eggs and 1 egg yolk, beat until blended. Combine flour and baking powder. Add to butter mixture, beating at low speed until blended. Shape dough into ball and wrap in plastic. Chill 1 hour. Roll dough to 1/8". Cut with 3 in round cutter. Brush with beaten egg white. Stir together granulated sugar and cinnamon and sprinkle evenly over cookies. Gently press 5 almond slices in a spoke design around the center of each cookie. Bake at 350 for 4 minutes. Remove from oven and press almonds again. Bake 4 more minutes.