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Ingredients Edit

Directions Edit

  1. First cream the butter, and gradually mix in the sugar.
  2. Reserve one-half of the egg white with which to glaze the cakes.
  3. Beat the remaining egg white, and add to the creamed butter and sugar.
  4. Then add the flavoring, the milk and the flour.
  5. Roll the dough, a little at a time, into thin sheets, and cut into fancy shapes.
  6. Then bake in buttered tins.
  7. Arrange six or eight halves of blanched almonds, cut lengthwise, about the center of each cake in such a way as to represent the petals of a flower.
  8. Brush with the white of an egg.
  9. Sprinkle with granulated sugar, and bake in a moderate oven till of a delicate brown color.

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