Recipe - Cinnamon-Almond Butter Cookies

1 Three fourths cup Allpurpose flour
Three fourths cup Butter or margarine,softened
1 teaspoon Almond extract
1/8 teaspoon Salt
One half cup Sugar, divided
1 Egg white, slightly beaten
1/8 teaspoon Ground cinnamon
1/3 cup Almonds*

* toasted minced & buttered

This is an elegant cookie with a sweet almond flavor.

In a large bowl, measure flour, butter or margarine, almond extract, salt
and One fourth cup sugar. With mixer at medium speed, beat ingredients until well
mixed, occasionally scraping bowl with rubber spatula. (Mixture will be
crumbly.)

With hands, shape into ball. If dough is too soft to roll out, cover and
refrigerate until firm.

Preheat oven to 325ø.

On lightly floured surface, with floured rolling pin, roll dough into 12 x
8inch rectangle. Using pastry wheel or knife, cut into strips 3 x 1inch.
Place strips on greased cookie sheets and brush with slightly beaten egg
whites.

In a small bowl, mix remaining One fourth cup sugar with cinnamon and almonds;
sprinkle on cookies. Bake 15 minutes at 325ø or until golden. With pancake
turner, remove cookies to wire racks and allow to cool.

Yield: 3 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by
The American Cooking Guild), Fairview, NJ.

Randy Shearer

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini