Argo and Kingford's Cornstarch are the secret to helping you bake up something good. They add a smooth texture - ensuring
that you will have your friends and family begging for more.
Melting Moment Almond Cookies
Prep Time: 30 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes
Yield: 3 dozen
1 cup whole or slivered blanched almonds
1 cup flour
3/4 cup (1-1/2 sticks) butter OR margarine
1/2 cup Argo® or Kingsford's® Corn Starch
1/2 cup powdered sugar
3/4 teaspoon almond extract
36 whole blanched almonds
1 egg, lightly beaten with 1 tablespoon water
Place 1 cup almonds in bowl of food processor with metal blade. Pulse 10 times or until coarsely chopped. Add flour, butter, corn starch, sugar and almond extract. Process 30 seconds or until mixture forms a ball. (If necessary, refrigerate dough for 30 minutes to 1 hour or until easy to handle.)
Preheat oven to 350°F. Shape dough into 1-inch balls. Place 1-1/2 inches apart on ungreased cookie sheets; press with flat-bottom glass dipped in flour to scant 1/4-inch thickness.
Brush cookies lightly with beaten egg mixture. Press a blanched whole almond into center of dough.
Bake 10 to 12 minutes or until edges are lightly browned. Cool completely on wire rack. Store in thghtly covered container.
