|Butter||1⁄3 Cup (5.33 tbs), chilled|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Egg white||1 , slightly beaten|
Cut butter into flour until particles are the size of rice kernels.
Beat egg yolks, cream, and extract until very thick.
Using a fork, blend into flour mixture in halves, mixing well after each addition.
Chill dough thoroughly.
Roll dough 1/4 inch thick on a floured surface; fold lengthwise in half, then crosswise in half; chill 1 hour.
Again roll dough 1/4 inch thick.
Cut with 1 1/4 inch round cutter.
Transfer to ungreased cookie sheets.
Brush rounds with egg white.
Bake at 350Â°F about 20 minutes.
Remove cookies to wire racks and sift with Vanilla Confectioners' Sugar