APRIL 9TH: DRY OR POWDERED MILK and CHINESE ALMOND COOKIES

Almond Thins

1 c. unsalted butter

1 egg

1 c. white sugar

1 ¾ c. all-purpose flour

1 tsp. vanilla extract

1 tsp. salt

2 c. sliced almonds

Preheat oven to 325°. In medium bowl, cream together butter & sugar until light & fluffy. Add egg & vanilla; beat until smooth. Sift together flour & salt; slowly stir into butter mixture until just blended. Divided batter in half; place each half on center of two ungreased, flat-sided cookie sheets. Dip spatula in warm water; spread batter to cover entire baking sheet, making sure batter is spread evenly. Sprinkle almonds & press gently into dough. Bake each sheet about 12 minutes, or until edges are lightly browned. Cut hot cookies into 2” squares. Return to oven & bake until lightly golden, (5 min.). Watch carefully to prevent over baking. Remove from oven to a wire rack. Slide spatula under cookies to loosen. Cool complete on cookie sheets. Makes 72 servings.

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