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1
Combine butter, 2/3 cup sugar, egg, almond extract and salt in bowl.
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2
Beat at medium speed, scraping bowl often, until creamy.
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3
Add flour; beat at low speed, scraping bowl often, until well mixed.
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4
Divide dough in half; wrap in plastic food wrap.
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5
Refrigerate 1-2 hours or until firm.
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6
Heat oven to 350F.
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7
Roll out dough on well-floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness.
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8
Cut with 2-inch round cookie cutter.
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9
Place 2 inches apart onto ungreased cookie sheets.
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10
Press 3/4 to 1-inch cookie cutter into center of each cookie, cutting only halfway through dough.
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11
Bake 9-11 minutes or until edges are very lightly browned.
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12
Let stand 1 minute on cookie sheets; remove to cooling rack.
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13
Cool completely.
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14
Whisk water and pasteurized dried egg whites together in bowl, according to dried egg white package directions.
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15
Use small brush to coat areas to be sugared and outside edge of cookie with egg white mixture.
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16
Hold cookie at an angle; sprinkle decorator sugar over areas brushed with egg white mixture.
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17
Shake excess sugar off cookie.
