Recipe: Almond Tea Cakes [No dogs mentioned in this recipe]
Makes about 36 cookies [more if you cut them small]

3/4 cup unsalted butter, softened
1/2 cup sugar
2 egg yolks, beaten [save a white, see below]
2 cups sifted flour
1 egg white, beaten
1/4 cup cinnamon sugar 
     [Cinnamon Sugar: tablespoon cinnamon per half cup of sugar]
1/4 cup ground almonds

Preheat the oven to 350 F. Lightly grease two large baking sheets
with butter or vegetable shortening.

In a large mixing bowl, cream together the butter and sugar. Beat
in the egg yolks. Work the flour into the batter, 1/2 cup at a time.
Knead the mixture to a smooth dough. If the dough is sticky, add
more flour, a little at a time, until it is easier to work.

On a floured work surface, roll out the dough to a thickness of 1/4
inch. Cut out the cookies using a 2-inch, curly-edged biscuit or
cookie cutter. Place the cookies 1 inch apart on the baking sheets.
Brush each one with beaten egg white, then sprinkle with
cinnamon sugar and ground almonds. Bake for 12 to 15 minutes,
or until the cookies have browned around the edges. Remove from
the oven.

After the cookies have cooled for 2 to 3 minutes, but are still warm
to the touch, use a spatula to transfer them to wire racks to cool
completely.

[365 Great Cookies You Can Bake, by Lois Hill, pg 127 (recipe
#228). 1990, Weathervane Books, Outlet Book Company, Random
House, New York]

[We wanted cookies with almonds for the funeral service. Once
again, I used almond butter, and lived to regret it. Since the
"ground almonds" is a garnish, I could have used finely-chopped
almonds and they just would have been a bit crunchier.]

Hazel Boston-Baden, P.O. Box 17522, Anaheim CA 92817.
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