Go ‘nuts’ for the almond cookies

The simple elegance of an extra-buttery almond cookie has been unfairly understated.  The subtle flavors mix effortlessly on one’s tongue like a lovely accident.  

This delicacy was fashioned after the cookies they used to serve at “Mitzi’s,” (the owner’s name,) in Rock Hill, New York.  Our family of five, at mother’s urgings,would descend upon the tiny restaurant on a regular basis to taste the only reasonable semblance of Chinese food within a 50-mile radius.  

Mitzi was a tiny little curly-headed big-mouthed delightful lunatic from the Bronx.  

Her food was great.  Her almond cookies, divine.  

Almond Cookies

Yield:  30 fat cookies

Preheat oven to 325°

1 cup butter, softened​​​​1 tea. baking soda

1 cup sugar​​​​​​½ tea. salt

1 egg​​​​​​​¼ cup sliced, or sliveredalmonds

1 tea. almond extract​​​​1 egg white

3 cups flour​​​​​​½ tea. water

Combine flour, soda and salt, whisk and set aside.

Cream butter and sugar until fluffy.  Beat in egg and extract.  

Add flour mixture in halves.  Roll into 1-inch balls flatten slightly between your palms, and place 2” apart on ungreased cookie sheets.  Sprinkle with almonds, (you might have to place the almonds fairly firmly into the dough.)

In a small bowl, beat egg white with water.  Brush over cookies.

Bake for 14 to 16 minutes.