- 1 cup butter, softened
- 2 cups sifted powdered sugar
- 2 large eggs
- 1 large egg, separated
- 3 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- Sliced almonds
How to Make It
Beat 1 cup softened butter at medium speed with an electric mixer until creamy; gradually add 2 cups sifted powdered sugar, beating until well blended. Add 2 eggs and 1 egg yolk, beating until blended.
Combine flour and baking powder. Add to butter mixture, beating at low speed until blended. Shape dough into a ball, and wrap in plastic wrap. Chill 1 hour.
Roll dough to an 1/8-inch thickness on a lightly floured surface; cut with a 3-inch round cutter. Place on lightly greased, parchment paper-lined baking sheets; brush with lightly beaten egg white.
Stir together granulated sugar and ground cinnamon, and sprinkle evenly over cookies. Gently press 5 almond slices in a spoke design around center of each cookie.
Bake at 350° for 4 minutes; remove pan from oven, and gently press almonds into cookies again. Bake 4 more minutes or until edges are lightly browned. Remove cookies to wire racks to cool.