Almond Icebox Cookies

Rolled and Sliced Cookies
Christmas Cookies

  • 2 cups butter or margarine, softened
  • 2 cups sugar
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 egg white, lightly beaten
  • Finely chopped almonds

Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy.

Combine flour and baking powder in a medium mixing bowl; mix well. Add flour mixture and vanilla to creamed mixture, stirring well.

Shape dough into 2 rolls, 1 1/2 inches in diameter. Wrap each roll in waxed paper, and refrigerate 2 hours. Remove waxed paper, and refrigerate 2 hours. Remove waxed paper; cut rolls into 1/4 inch slices. Place 2 inches apart on lightly greased cookie sheets. Brush lightly with egg white; sprinkle with almonds. Bake at 425° for 10 minutes or until lightly browned. Remove to wire racks to cool. Store in airtight containers.

Yield: about 7 1/2 dozen.


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