Recipe courtesy of Michele Urvater
Total:
2 hr 45 min
Active:
2 hr 30 min
Yield:
3 dozen cookies
Level:
Easy

Ingredients

Directions

Combine 8 tablespoons of the butter, egg yolk, sugar, pinch of salt and flour. When ingredients are completely blended, divide the dough in half. Roll each dough half into a cylinder, about 1 1/2 inches in diameter and 6 inches long. Wrap each cylinder in wax paper and then in foil. Refrigerate until hard or for at least 2 hours. Preheat the oven to 375 degrees. Grease 2 cookie sheets with remaining tablespoon of butter. Remove dough from fridge and slice each cylinder crosswise into 1/4-inch rounds. Place the rounds on the prepared cookie sheets, but don't crowd them as they spread during baking. Brush the tops with reserved egg white. Center some sliced almonds on each cookie and bake for 12 to 14 minutes or until the edges begin to brown. Cool on a cookie rack. Delicious served with strawberries simply macerated in sugar.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Butter Roasted Turnips

Recipe courtesy of Nancy Fuller

Peanut Butter-Chocolate No-Bake Cookies

Recipe courtesy of Food Network Kitchen

Peanut Butter Granola Bars

Recipe courtesy of Giada De Laurentiis

Sunny's Apple Fritters with Peanut Butter Caramel Sauce

Recipe courtesy of Sunny Anderson

Smoked Prime Rib with Brown Butter Garlic Sauce

Recipe courtesy of Guy Fieri

Peanut Butter Cookies

Recipe courtesy of Family Circle Magazine

Shelbi's Butter Cookies

Recipe courtesy of The Neelys

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.