| 1 | 20-30 whole almonds |
| 2 | from "sundays at moosewood restaurant." yields 20 - 30 cookies |
| 3 | a crisp, lightly sweet, delightful accompaniment to ginger ice cream. |
| 4 | My childhood chinese restaurant, ling"s, used to include little waxed paper packages of almond cookies with all their takeouts. |
| 5 | Yummy! |
| 6 | mix the dry ingredients in a bowl. |
| 7 | Cut in the butter, using a pastry cutter, two knives, or your fingers. |
| 8 | The final result should be crumbly, with no pieces of butter larger than baby peas. |
| 9 | Stir in the eggs and the almond extract. |
| 10 | preheat the oven to 325f. |
| 11 | roll pieces of dough between your lightly floured palms to form 1" balls. |
| 12 | Place them 1 ? apart on an unoiled baking sheet. |
| 13 | Press an almond into the center of each cookie, lightly flattening the top. |
| 14 | Bake for 15 - 20 min, until the bottoms just begin to brown. |
