Almond Spice Cookies # 2

1. 1

   Combine flour and 18 teaspoons salt on sheet of waxed paper.

2. 2

   Set aside.

3. 3

   Cream sugar, butter and orange zest in mixer until light and fluffy.

4. 4

   Add egg yolk and combine well.

5. 5

   On low speed, add flour mixture, allspice and almonds.

6. 6

   Mix well.

7. 7

   Use 1 tablespoon dough per cookie, spacing them 2 inches apart on greased baking sheet.

8. 8

   Gently flatten dough with fingers into 2-inch rounds.

9. 9

   Froth egg and remaining 18 teaspoons salt with fork in small bowl.

10. 10

    Lightly brush glaze over cookies.

11. 11

    (Remaining glaze can be refrigerated up to 5 days and used in other baking).

12. 12

    Bake at 350 until cookies are lightly browned around edges, about 11 to 12 minutes.

13. 13

    Cool 5 minutes on baking sheet, then transfer to wire rack to cool completely.

14. 14

    Store at room temperature in airtight tin for up to a week or freeze up to a month, wrapped airtight (thaw at room temperature in wrapping).

* Per serving · 4 servings · Values may vary.

No additional tips available.