1. Place in large bowl the flour sifted with sugar, salt and baking powder. Use a pastry blender to cut in margarine (or butter) until mixture resembles coarse cornmeal. 2. Beat egg with 2 tablespoons water and almond extract. Add to flour mixture and mix with fork until dough leaves side of bowl. 3. Knead dough on a lightly floured surface until smooth. Wrap in waxed paper and refrigerate for 1 hour. 4. Form dough into balls 1-inch in diameter and place 3 inches apart on ungreased cookie sheets. Using palm of hand, flatten each ball to 1/4-inch thick. Keep dough in a circle shape. Press whole almond in center of cookie. 5. Combine egg yolk with 1 tablespoon water. Brush onto each cookie. 6. Bake in preheated 350-degree oven for 20 to 25 minutes, or until golden brown. Remove to wire racks to cool. Yield: about 36 cookies. Recipe By : Jo Anne Merrill From the recipe files of firstname.lastname@example.org Date: Sun, 23 Jun 1996 00:08:29 -0400 (EDT) From: suzy
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|Serving Size: 1 Serving (38g)|
|Recipe Makes: 36 Servings|
|Calories from Fat: 86 (51%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 52.5mg||16 %|
|Sodium 212.9mg||7 %|
|Potassium 29.9mg||1 %|
|Total Carbohydrate 19.5g||6 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 19.1g|
|Protein 2g||3 %|
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Calories per serving: 169
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