- 6 tablespoons butter or margarine, softened
- 6 tablespoons shortening
- 1/2 cup C&H® Granulated Sugar
- 1 egg
- 1 1/2 teaspoons almond extract
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup almonds, ground
- 1 egg yolk
- 1 tablespoon water
- 24 almond slivers
Preheat oven to 375°F. Lightly grease cookie sheets.
Cream butter, shortening and sugar in large bowl until light and fluffy. Add egg and almond extract.
Stir together flour, baking powder and salt in small bowl; gradually add to sugar mixture until well mixed. Stir in ground almonds, mixing thoroughly.
Shape into 24 balls; place 2 inches apart on prepared cookie sheet. Flatten to 2 inches in diameter.
In a small bowl, lightly beat egg yolk and water.
Brush each cookie with egg glaze. Place a slivered almond on top of each cookie.
Bake 12 to 14 minutes, or until golden. Cool on racks.