1/2 c butter, softened
1/3 cup sugar
3 egg yolks, well beaten
2 tbsp milk
1/4 tsp salt
1 3/4 c all purpose flour
1 egg white, slightly beaten with 1 tbsp water
2 tbsp finely minced almonds mixed with 1 tbsp sugar
Cream butter. Add sugar and egg yolks and beat until light. Stir in milk, salt, and flour until well blended. With lightly floured hands, gather dough into ball and chill well.
Preheat oven to 325F. Divide dough into 8 equal pieces and rll on lightly floured board into thin ropes less than 1/2" thick. Cut in 3 1/2" pieces, taper off ends and form into S shapes. Brush with egg-white mixture and press lightly into almond-sugar mixture. Put on lightly greased cookie sheets and bake 15-20 minutes. Remove to rack to cool.
1/3 cup sugar
3 egg yolks, well beaten
2 tbsp milk
1/4 tsp salt
1 3/4 c all purpose flour
1 egg white, slightly beaten with 1 tbsp water
2 tbsp finely minced almonds mixed with 1 tbsp sugar
Cream butter. Add sugar and egg yolks and beat until light. Stir in milk, salt, and flour until well blended. With lightly floured hands, gather dough into ball and chill well.
Preheat oven to 325F. Divide dough into 8 equal pieces and rll on lightly floured board into thin ropes less than 1/2" thick. Cut in 3 1/2" pieces, taper off ends and form into S shapes. Brush with egg-white mixture and press lightly into almond-sugar mixture. Put on lightly greased cookie sheets and bake 15-20 minutes. Remove to rack to cool.