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Ingredients
- 3/4 lb. butter
- 1/2 lb. sugar
- 3/4 lb. flour (3 c. sifted)
- 2 eggs
- almonds
- cinnamon
Method
- Sift together flour and sugar.
- Cut butter in; knead thoroughly.
- Add one egg; knead again.
- Let stand, covered, in icebox for 1 hour.
- Roll out as thin as possible on floured board; cut with round cutter.
- Put a little beaten egg on middle of each cookie.
- Add a few thin slices of almond; sprinkle with sugar and cinnamon mixed.
- Bake in medium oven until light brown.