Cookie Recipes

1 cup butter, softened
2/3 cup sugar
1 large egg white
1 tsp vanilla
1/2 tsp almond extract
2 cups all-purpose flour, divided
1/2 cup finely ground blanched almonds

Beat butter and sugar in large bowl with electric mixer at medium speed
until light and fluffy, scraping down side of bowl once. Beat in egg
white, vanilla and almond extract until well blended, scraping down side
of bowl once.

Gradually add 1-1/2 cups flour and almonds. Beat at low speed until well
blended, scraping down side of bowl once. Stir in enough remaining flour
with spoon to form soft dough. Form dough into 1-inch-thick square; wrap
in plastic wrap and refrigerate until firm, 1 hour or overnight. Preheat
oven to 375 F. Press rounded teaspoonfuls of dough into greased
sandbakesder tins, tart tins, or mini muffin pan cups. Place tins on
baking sheet. Bake 8 to 10 minutes or until cookie shells are lightly
browned. Cool cookies in tins 1 minute.

over wire racks; tap lightly to release cookies. Let stand 2 minutes.
Turn cookies, shell-side up; cool completely. Repeat with remaining
dough; cool cookie tins between batches. Serve cookies shell-side up.
Store tightly covered at room temperature or freeze up to 3 months. Makes
about 10 dozen cookies.