Almond Diamond Cookies
|All purpose flour||1 1⁄3 Cup (21.33 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Baking powder||2 Teaspoon|
|Vanilla extract||1⁄2 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
|Egg yolk||1 , slightly beaten|
1. Into large bowl, measure flour and remaining ingredients except egg yolk. With mixer at low speed, beat ingredients until well blended, occasionally scraping bowl with rubber spatula. With hands, roll dough into 6 1/2" by 2" log; wrap log with plastic wrap; refrigerate 2 hours or until firm enough to slice. (Dough can be refrigerated up to 1 week before baking.)
2. Preheat oven to 350°F. Slice log crosswise into 1/4 inch-thick slices. Place slices, 1 inch apart, on ungreased large cookie sheets; brush with egg yolk. With dull edge of knife, score cookies to make a diamond pattern.
3. Bake cookies 15 minutes or until lightly browned. With pancake turner, remove cookies to wire racks to cool. Store cookies in tightly covered container.