Recipe by Oxmoor House January 1985

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Recipe Summary

Yield:
about 6 1/2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sift together flour and 1 cup sugar in a large mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Turn dough out, and knead 4 to 5 times on a well-floured surface, and return dough to mixing bowl. Add 1 egg, using hands to mix well. Repeat kneading procedure.

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  • Divide dough into fourths, and chill 2 hours. Roll one portion of dough to 1/4-inch thickness on a lightly floured surface; keep remaining dough chilled until ready to use. Cut with a 2- inch round cutter.

  • Place on greased cookie sheets; brush with beaten egg. Press 3 almond slices in center of each cookie to resemble flower petals. Combine remaining 1/2 cup sugar and cinnamon; sprinkle over cookies.

  • Bake at 350° for 8 minutes or until lightly browned. Remove from cookie sheets, and cool on wire racks. Repeat procedure with remaining dough.

Source

Oxmoor House Homestyle Recipes

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