|Butter||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Sherry wine/Almond extract||1 Teaspoon|
|Sifted all purpose flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||1 Teaspoon|
|Egg white||1 , beaten|
|Chopped almonds||1 Cup (16 tbs)|
|Apricot jam/Strawberry jam||4 Teaspoon|
1. Cream butter, sugar, and egg. Add flavoring.
2. Blend 2 cups flour, baking powder, and salt together. Add to butter mixture alternately with milk. Mix well. Turn dough out on to lightly floured board and knead in remaining 1/4 cup flour. Chill dough several hours or overnight.
3. Pinch off small pieces of dough about the size of a walnut. Shape into balls, drop into beaten egg white, then roll in chopped almonds.
4. Place on greased baking sheets. With thumb, make an indentation in the center of each cookie. Bake at 350 F for 10 minutes. Remove from oven; if indentation has risen press down again with back of a small teaspoon. Drop a small bit of jam into each indentation and return to oven for 2 to 3 minutes, or until cookies are lightly browned.