Rolled and Sliced Cookies
Christmas Cookies

• 1 1/2 cups lightly toasted sliced almonds
• 1/2 cup sugar
• 2 teaspoons grated orange rind
• 1/2 cup butter or margarine, softened
• 1 egg
• 2 egg yolks
• 2 tablespoons amaretto
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 egg yolk
• 1 tablespoon water
• Additional
• Silver candy decorations or other decorator candies

Combine almonds, 1/2 cup sugar, and orange rind in container of a food processor or electric blender; process until almonds are finely ground.

Cream butter in a large mixing bowl, beating until well blended. Add almond mixture, beating well. Add egg, 2 egg yolks, and amaretto; beat until light and fluffy.

Combine flour and salt in a medium mixing bowl; add to creamed mixture, and mix until well blended. Shape dough into a ball; wrap in waxed paper, and chill until firm.

Roll dough to 1/4 inch thickness between 2 sheets of waxed paper. (Turn dough over frequently to allow dough to spread.) Cut with a 2-in round cutter, rerolling scraps of dough. Place 1/2 inch apart on greased and floured cookie sheets.

Combine 1 egg yolk and water in a small mixing bowl, blending well; brush mixture evenly over tops of cookies. Sprinkle additional sugar lightly over cookers, and decorated, as desired with silver candy decorations. Bake at 350° for 15 to 18 minutes or until browned around edges. Remove to wire racks to about 5 1/2 dozen.

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