Melting Moment Almond Cookies
Place 1 cup almonds in bowl of food processor. Pulse 10 times or until coarsely chopped. Add flour, butter, corn starch, sugar and almond extract. Process 30 seconds or until mixture forms a ball. (if necessary, refrigerate dough for 30 minutes to 1 hour or until easy to handle.) Preheat oven to 350°F.
Ingredients
- 1 cup whole OR slivered almonds
- 1 cup all-purpose flour
- 3/4 cup butter OR margarine
- 1/2 cup Fleischmann's® Corn Starch
- 1/2 cup powdered sugar
- 3/4 teaspoon almond extract
- 36 whole blanched almonds
- 1 egg
- 1 tablespoon water
Method
Place 1 cup almonds in bowl of food processor. Pulse 10 times or until coarsely chopped. Add flour, butter, corn starch, sugar and almond extract. Process 30 seconds or until mixture forms a ball. (if necessary, refrigerate dough for 30 minutes to 1 hour or until easy to handle.)
Preheat oven to 350°F.
Shape dough into 1-inch balls. Place 1-1/2 inches apart on ungreased cookie sheets; press with flat-bottom glass dipped in flour to scant 1/4-inch thickness.
Beat egg and water together. Brush over cookies. Press a whole almond into center of dough.
Bake 10 to 12 minutes or until edges are lightly browned. Cool completely on wire rack. Store in tightly closed container.
