Small Holiday Cookies
|Flour||2 1⁄2 Cup (40 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Butter||1 Cup (16 tbs)|
|Eggs||3 , beaten|
|Almond powder||1 1⁄2 Cup (24 tbs)|
|Candied cherries||20 , halved|
Preheat oven to 425 °F (220 °C).
Butter a cookie sheet.
In a large bowl, sift flour.
Make a well in the center.
Pour in sugar and egg.
Finely dice butter.
Sprinkle over flour.
With a pastry blender or two knives used scissor fashion, mix until granular.
Refrigerate 30 minutes.
Flour a clean, even surface.
Roll out dough to 1/8 inch (0.25 cm) thickness.
With a floured glass rim, cut dough into rounds.
Arrange on a cookie sheet.
Brush each cookie with beaten egg.
Dust with sugar and almond powder.
Decorate with a half cherry.
Bake in oven 8 minutes or so.