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Prep Time: 45 Minutes Cook Time: 180 Minutes |
Ready In: 225 Minutes Servings: 6 |
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A trusted recipe which has always been part of my Christmas cookie selection. They keep well and also freeze well. If you store them in a cookie tin, they will be crisp. If you store them in a tupperware type container they will be soft.Adapted from a womens magazine years ago. Ingredients:
1 cup butter |
1 1/4 cups sugar |
1 egg, beaten |
1/2 teaspoon vanilla |
1/2 teaspoon almond extract |
2 1/2 cups sifted flour |
1/2 teaspoon baking soda |
1/2 teaspoon cream of tartar |
1 cup sesame seeds |
5 -6 ounces blanched almonds, for garnish |
Directions:
1. Cream butter& sugar together until light& fluffy.
2. Add the egg and both extracts and beat well to combine.
3. Sift dry ingredients together and gradually add to the wet ingredients and mix thoroughly.
4. Cover dough and chill in refrigerator 2 hours.
5. Preheat oven to 350°F.
6. Form dough into a 1 inch balls and roll the balls in sesame seed to coat.
7. Center each ball with a blanched almond, pressing the almond slightly to make sure it adheres to the cookie.
8. Bake for 10 minutes until lightly golden.
9. DO NOT BROWN.
10. Cool on baking racks.
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