Ingredients
1 cup butter, softened1 cup sugar1 large egg, room temperature1 teaspoon almond extract3 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon salt1/4 cup sliced almonds1 large egg white1/2 teaspoon water
Preparation
Preheat oven to 325°. In a large bowl, beat butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extract. Combine flour, baking soda and salt; gradually add to creamed mixture.
Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with a fork. Sprinkle with almonds, pressing to adhere as needed. In a small bowl, beat egg white and water. Brush over cookies.
Bake until edges and bottoms are lightly browned, 14-16 minutes. Cool for 2 minutes before removing from pans to wire racks.
