Description[]
Ingredients[]
Directions[]
- Grease and flour cookie sheets; set aside.
- Beat butter and ½ cup sugar in bowl.
- Beat in 2 egg yolks.
- Gradually add 1½ cups flour.
- Beat at low speed until well blended.
- Stir in additional flour with spoon to form stiff dough.
- Form dough into 2 discs, wrap in plastic wrap and refrigerate 2 hours.
- Preheat oven.
- Unwrap 1 disc and place on lightly floured surface.
- Roll out dough with lightly floured rolling pin to 3/16-inch thickness.
- Cut dough with floured 2¼-inch round cookie cutter.
- Place cutouts 1½ to 2 inches apart on prepared cookie sheets.
- Gently knead dough trimmings together; reroll and cut out more cookies.
- Unwrap remaining dough disc and place on lightly floured surface.
- Roll out dough with lightly floured rolling pin.
- Cut dough with floured 2¼-inch scalloped cookie cutter.
- Cut 1-inch centers out of scalloped cookies.
- Place cutouts 1½ to 2 inches apart on prepared cookie sheets.
- Cut equal numbers of round and scalloped cookies.
- Beat egg white in cup with wire whisk.
- Combine almonds and remaining 2 tablespoons sugar in small bowl.
- Brush each scalloped cookie with egg white.
- Bake all cookies 8 to 10 minutes.
- Remove cookies to wire racks, cool completely.
- Freeze up to 3 months.