Dutch Cookies Recipe
Ingredients
22/3 cups cake and pastry flour (measured unsifted)
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1 cup butter
1 cup brown sugar
1/2 tsp. almond extract
1 small egg, beaten
1 tsp. cold water
1/2 cup blanched almonds, chopped or slivered
1/3 cup coarse white sugar
Directions
Sift flour, baking soda, salt and cinnamon together and knead in the butter and brown sugar.
Add the almond extract.
Divide the dough in half and press out very thinly on two un greased cooky sheets, 15 x 10 inches.
(Press right out to the edge of pans with sides, or within 1/2 inch of edge on flat sheets.) Beat the egg and add the water.
Brush over the cooky dough.
Sprinkle with the almonds and sugar.
Bake at 350F for 15 to 17 minutes.
Cool for 2 minutes, then cut into rectangular shapes 4x2 inches.
Add the almond extract.
Divide the dough in half and press out very thinly on two un greased cooky sheets, 15 x 10 inches.
(Press right out to the edge of pans with sides, or within 1/2 inch of edge on flat sheets.) Beat the egg and add the water.
Brush over the cooky dough.
Sprinkle with the almonds and sugar.
Bake at 350F for 15 to 17 minutes.
Cool for 2 minutes, then cut into rectangular shapes 4x2 inches.
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