---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Almond Crisps With Amaretto-glazed Almonds
  Categories: Cookies
       Yield: 30 servings
  
 -------------------------------GLAZED ALMONDS-------------------------------
   1 1/2 ts Unsalted butter
     3/4 c  Slivered almonds
   1 1/2 tb Amaretto liquor
 
 -----------------------------------DOUGH-----------------------------------
       1 c  Flour, all-purpose
       1 pn Salt
     1/2 c  Unsalted butter; room temp.
     1/2 c  Sugar
       1 sm Egg; room temperature
       2 ts Amaretto liquor
            Sugar
            Powdered sugar, optional
  
   For almonds:  Melt butter in heavy small skillet over medium heat.  Add
   almonds and amaretto and stir until almonds are golden brown, about 5
   minutes.  Cool on paper towels.
   
   For dough:  Preheat oven to 350-degrees.  Lightly grease 2 large baking
   sheets.  Sift 1 cup flour with salt into small bowl.  Using electric
   mixer, cream butter with 1/2 cup sugar in large bowl until light and
   fluffy.  Blend in egg and amaretto.  Add flour and mix until dough binds.
   (Dough will be sticky.)
   
   Divide dough into 30 pieces.  Roll each between palms into balls, dusting
   hands with flour if necessary.  Set on baking sheets, spacing 2 inches
   apart.
   
   Fill small bowl with water.  Mound sugar on plate.  Dip bottom of 2-1/2
   round glass into water and then into sugar.  Press glass down onto 1 dough
   ball, flattening into 2-1/2- to 3-inch round.  Repeat with remaining
   dough.  Sprinkle rounds lightly with sugar.
   
   Gently press several glazed almond slivers into each round in flower
   pattern.  Bake until edges of cookies are golden brown, 8 to 10 minutes.
   Cool on rack.  Just before serving, dust cookies with powdered sugar if
   desired.
   
   Source: Bon Appetit magazine, date unknown.
   Typed just for you by Karen Mintzias
  
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