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1
Finely chop the almonds and set aside.
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2
Measure and sift the flour into a bowl.
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3
In a large mixing bowl, cream the butter until softened.
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4
Gradually add the sugar, creaming until fluffy after each addition.
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5
Beat one egg and the yolk of the second egg together keeping the white set aside for use the next day.
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6
Blend in slowly the beaten egg mixture making sure eggs are completely incorporated into the cookie mixture after each addition.
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7
Add flour into mixture in fourths, blending well after each addition.
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8
On a large sheet of cling wrap, put the mixture and then roll until mixture is completely wrapped.
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9
Refridgerate overnight.
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10
Preheat oven to 350F.
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11
Remove one half of the dough from refridgerator and roll out on a lightly floured surface.
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12
Roll out 1/4 inch thick.
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13
Using a 1 3/4 inch lightly floured cookie cutter, cut rounds out of the dough.
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14
Using a 3/4 inch lightly floured cookie cutter, cut out the centers of the cookies.
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15
Mix the center pieces, reroll and cut more cookies out or just add the center pieces to the cookie sheets as extra smaller cookies.
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16
Your choice!
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17
Brush cookies lightly with the egg yolk from the second egg which has been lightly beaten.
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18
Sprinkle cookies with the chopped almonds.
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19
Bake at 350F for 10-15 minute With a spatula, remove cookies from sheet to cooling rack.
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20
Repeat with remaining cookie dough from refridgerator.
