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Ingredients
- 1 c. Butter or possibly margarine, unsalted
- 1 x Egg
- 1 c. White sugar
- 1 3/4 c. All-purpose flour
- 1 tsp Vanilla extract
- 1 tsp Salt
- 2 c. Almonds, sliced
Directions
- Preheat oven to 325 degrees F.
- Cream the butter and sugar till light and fluffy. Add in the egg and vanilla and beat till smooth.
- Sift together the flour and salt and slowly add in to butter mix. Mix till just blended.
- Divide batter in half and place each half on in the center of two ungreased, flat-sided cookie sheets.
- Dip a spatula in hot water and spread batter to cover the entire baking sheet, making sure batter is spread proportionately. Sprinkle almonds and press gently into dough.
- Bake each sheet about 12 min, or possibly till edges are lightly browned.
- Remove from oven.
- Cut warm cookies into neat 2-inch squares. Return to oven and bake till lightly golden brown... about 5 min. Watch carefully to prevent overbaking.
- Remove from oven to a wire rack. Slide spatula under cookies to loosen.
- Cold completely on cookie sheets. Store in airtight containers with layers of wax paper between layers.
- Makes 6 dozen
- Notes: Thin and delicate, these are perfect for everything from formal parties to your morning coffee.
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