This is the recipe my Grandmother has been using for a very long time. She's not sure where it originated. She says the margarine is important-no subs. The original recipe has you cut the ingredients together but she achieves the same results using a mixer. These end up with a soft crumby texture.

Ingredients

46 serv.

margarine↗8 ounces
softened (2 cubes, no subs)
flour↗2 1⁄2 cups
sifted
baking soda↗1⁄2 teaspoon
salt↗1⁄2 teaspoon
sugar↗1 cup
egg↗1
slightly beaten
almond extract↗2 teaspoons
blanched slivered almond↗1⁄4 cup
egg yolk↗1
beaten with
water↗1 tablespoon

Step-by-step instructions

1
Preheat oven to 350°F Lightly grease 2 baking sheets and set aside.
2
In a medium bowl with an electric mixer, beat together margarine, flour, baking soda, salt, and sugar until it resembles crumbs.
3
Beat in egg and almond extract until a smooth dough is achieved.
4
Roll dough into 1 inch balls and place on baking sheets 2 inches apart.
5
Press your thumb in the middle of each dough ball and place 2-3 slivered almonds in the indentations.
6
Beat egg yolk with 1 tablespoon of water and brush mixture over the top of the unbaked cookies.
7
Bake cookies for 15 minutes.
8
Let cool on baking racks or flattened paper bags.

Source: food.com

Original recipe ↗

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