Rolled and Sliced 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.