Almond cookies

By Spencer Watts
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YIELDS
12 COOKIES

Ingredients

Egg wash:

  • 2 tablespoons (30 milliliters) water
  • 1 egg

Cookie:

  • 1 1/2 cups (350 milliliters) all-purpose flour
  • 3/4 cup (180 milliliters) sugar
  • 1/2 teaspoon (2.5 milliliters) baking soda
  • 1/2 teaspoon (2.5 milliliters) salt
  • 1 cup (240 milliliters) butter, room temperature
  • 1 egg
  • 1 teaspoon (5 milliliters) almond extract

Directions

  1. Preheat oven to 325 F (160 C).

Egg wash:

  1. Combine water and egg, mix until uniform in texture.

Cookie:

  1. In a medium bowl, combine flour, sugar, baking soda, and salt.
  2. Using a hand mixer, add butter to the dry mix in small increments, continuing to mix until incorporated.
  3. Add egg and almond extract, and mix until just combined.
  4. Roll dough into one-inch balls and place on ungreased sheet pan two inches apart. Press firmly to flatten balls.
  5. Lightly brush with egg wash and bake for fifteen minutes.
  6. Take out of oven, cool and serve.

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