- 2 cups butter, softened
- 1 cup sugar
- 4 cups all-purpose flour
- 1 egg, lightly beaten
- 2/3 cup finely chopped almonds
- Colored sugar, optional
- In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in flour and mix well. Cover and refrigerate for 1 hour.
- Roll out onto a well-floured surface to 1/4-in. thickness. Brush lightly with egg. Sprinkle with almonds and sugar if desired. Using a fluted pastry cutter or knife, cut into 2-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets.
- Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire racks. Yield: about 6 dozen.
~~Taste of home, December/January 1998~~