Easy version of Chinese almond cookies—and just as delicious
1c. butter or regular margarine
2c. sifted flour
½tsp. almond extract
½c. blanched almonds, cut in halves
Cut butter into flour with pastry blender as for pie crust. Work in salt, sugar, vanilla and almond extract with hands. Shape in two long rolls 1 to 1½" in diameter. Wrap tightly in plastic wrap or waxed paper and refrigerate 1 hour, or until firm.
Cut rolls in ¼" slices and place 1" apart on lightly greased baking sheet. Brush top of each cookie sparingly with egg yolk mixed with water. Press an almond half in center of each.
Bake in hot oven (400°) 8 to 10 minutes, or until lightly browned. Cool slightly on baking sheet before removing to cooling rack. (If you do not cool them a little on baking sheet, they will crumble.)