Finnish Butter Cookies
Yield
2 dozenPrep
25 minCook
10 minReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter
softened |
|
| ¼ | cup |
sugar
|
|
| 1 | teaspoon |
almond extract
|
*
|
| 2 | cups |
all-purpose flour
|
|
| 1 | each |
egg whites
|
*
|
| 2 | tablespoons |
sugar
|
|
| ⅓ | cup |
almonds
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter
softened |
|
| 59 | ml |
sugar
|
|
| 5 | ml |
almond extract
|
*
|
| 473 | ml |
all-purpose flour
|
|
| 1 | each |
egg whites
|
*
|
| 3E+1 | ml |
sugar
|
|
| 79 | ml |
almonds
ground |
|
Directions
In a mixing bowl, cream butter and sugar.
Stir in extract. Add 1¼ cups flour; mix well.
Knead in remaining flour. Cover and chill at least 2 hours.
Roll out on a lightly floured surface to ¼ inch thickness.
Cut with a small cookie cutter (1½ to 2 inches). Place on ungreased baking sheets.
Beat egg white until foamy; brush over cookies.
Sprinkle with sugar and almonds.
Bake at 350℉ (180℃) F for 7 to 8 minutes or until lightly browned.
Cool on wire racks.
