Almond Cookies

• 2.5 cups all-purpose flour
• 1 cup sugar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 lb (2 sticks) unsalted butter, cut into pieces and softened
• 2 large eggs, beaten
• 2 tsp almond extract
• 40 whole almonds
• 1 large egg, beaten, for glaze

Preheat the oven to 325 F.

In a standing electric mixer fitted with the paddle attachment, combine the flour, sugar, baking soda, and salt. Beat in the softened butter a few pieces at a time at low speed, until the texture resembles that of cornmeal. Beat in the eggs and almond extract until a smooth dough is formed.

Roll the dough between your palms into 1.25" balls and place them 2" apart on ungreased baking sheets. Using the palm of your hand, gently flatten each ball and place an almond in the middle of each. Brush the top of each cookie with egg glaze.

Bake for 18 to 20 minutes, or until the cookies are golden on top, rotating the top and bottom baking sheets halfway through. Transfer the cookies to a cooling rack and allow them to cool for at least 5 minutes before serving. The cookies will keep for up to 3 to 4 days in an airtight container.

Makes about 36 cookies, 3 WW PointsPlus each.