These crunchy cookies are great for dipping in tea, coffee, or hot chocolate.
Makes about 40 cookies
1/2 cup butter, softened
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
2 cups all purpose flour
2 teaspoons baking powder
1/2 cup chopped almonds
2 teaspoons milk
Preheat the oven to 375 degrees F.
With an electric mixer, cream together the butter and 1 cup of sugar.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
Stir in the flour, baking powder, and salt.
Add the almonds.
Line a baking sheet with foil and grease the foil.
Divide the dough in half and spread each half into a 12 by 3 inch rectangle on the foil.
Brush with milk and sprinkle with the remaining sugar.
Bake for 15-20 minutes or until golden brown and firm to the touch.
Remove from oven and reduce heat to 300 degrees F.
Lift the rectangles with the foil onto a wire rack and cool 15 minutes.
Place on a cutting board and cut diagonally 1/2 inch thick.
Place on an ungreased baking sheet and bake for 10 minutes.
Turn the cookies over, then bake for another 10 minutes.
Turn the oven off, but leave the cookies in with the door propped open for 1-2 hours.
Store in an airtight container.