makes: 2-1/2 dozen
½ cup butter
¼ cup granulated sugar
1-1/4 cup all-purpose flour
½ teaspoon vanilla
¼ teaspoon almond extract
pinch of salt
¼ cup finely chopped almonds
2 tablespoons granulated sugar
Beat butter, sugar, 1 egg, vanilla, almond extract, and salt.
Gradually add flour until a smooth dough forms.
If mixture seems dry add water a teaspoon at a time.
Gather dough into a ball, knead slightly.
Divide dough into four sections.
Wrap each section in plastic wrap and refrigerate 30 minutes.
Preheat oven to 350F.
Lightly grease cookie sheets or line with parchment paper.
On a lightly floured surface, roll each section into logs, 2-1/2" thick.
Slice logs into circles, about ½" thick.
In shallow dish, beat egg until smooth.
In a second dish, combine almonds and sugar.
Roll cookie in beaten egg then in the almond/sugar mixture.
Place cookie on cookie sheet about 2" apart.
Bake 12-15 minutes or until lightly browned.
Cool on a rack.