|photo by Ann Gordon|
I grew up eating butter cookies and I even remember mom always putting some wrapped in Saran wrap and tucked inside my lunchbox. Those and the gingerbread crackers too, boy this dessert sure took me down memory lane, I hadn’t thought about this in years. Mom always was looking out for me!
I was so glad to find a recipe for these cause I had never baked them before and it’s a pretty easy one too for all us wannabee bakers! LOL!
1 c. butter, softened
3/4 c. sugar
1 lg. egg
1 tsp. each vanilla extract & almond extract
2 c. flour
1/2 c. toasted sliced blanched almonds, finely ground
sugar sprinkles (buy these in The Baker’s Shoppe)
Preheat oven to 375 degrees. Cream butter in large mixer bowl. Add sugar, beat until light and fluffy. Beat in eggs and extracts. Gradually blend in flour, almonds and salt. Using pastry bag and large star tip, pipe dough into rosettes, stars or whatever tip and shape you like to about 1- 3/4″ in diameter, onto unbuttered cookie sheets. Decorate with sprinkles. Bake 10 to 12 minutes or until pale golden. Remove from cookie sheets; cool completely on wire racks.