(A) Swedish Almond Cookies

  • 1 cup sugar
  • 1 & 1/2 tsp baking powder
  • 1/2 cup butter or margarine
  • 1 egg plus 1 yolk (reserve white)
  • 1 tsp grated lemon peel

    In large bowl, combine ingredients on medium speed of mixer about 1 minute; blend well.

    • 1 & 3/4 cups unbleached or all purpose flour

    Lightly spoon flour into measuring cup; level off. Gradually add flour; blend at low speed until well mixed.

    On floured pastry cloth or board, roll cookie dough 1/4 at a time (about 1/8-inch thick). Cut with floured ookie cutter. If dough is too soft to roll, chill about 15 minutes. Place cookies on greased cookie sheet about 1-inch apart.

    • 1 egg white, slightly beaten

    Brush cookies with egg white.

    • 1/4 cup sugar
    • 1/2 tsp cinnamon
    • 1/2 tsp cloves
    • Whole almonds (about 1/3 cup)

    Combine sugar and spices; sprinkle over cookies. Press one almond firmly into each cookie.

    Bake at 350 degrees for 8 to 10 minutes until firm to the touch and edges are lightly browned (do not overbake). Immediately remove from cookie sheet; cool. Store loosely covered.

    Makes 4 dozen

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