SWISS ALMOND COOKIES

MAKES 3-4 DOZEN

This is a very good cookie. The only drawback is finding the rosewater. It is usually available in health food stores, specialty shops, drugstores and some grocery stores. As far as I know, there is no substitution.

INGREDIENTS

3/4 cup unsalted butter, softened

1 cup sugar

2 eggs

1 egg yolk

1 tablespoon rosewater

1 teaspoon cinnamon

1/2 teaspoon salt

2-1/2 cups sifted unbleached all-purpose flour

8 ounces slivered almonds, chopped

1 egg white, slightly beaten

1 tablespoon sugar

Cream butter and sugar in medium bowl. Beat in 2 eggs and 1 egg yolk, one at a time. Add rosewater, cinnamon and salt; beat well. Gradually stir in flour, blending well to make a stiff dough. Blend in 4 ounces of the chopped almonds, reserving the other for the top. Cover dough; chill for 2 hours.

Preheat oven to 375° F. Divide chilled dough into 4 pieces. Roll each piece into a rope 10-inches long; flatten slightly. Place ropes next to each other on work surface. Brush tops with egg white. Mix reserved almonds with 1 tablespoon sugar. Sprinkle over dough. Transfer ropes to lightly greased cookie sheets and place 3-inches apart. Bake for 10 minutes or until golden brown. Remove from oven. Cut each rope on the diagonal into 1-inch pieces. Remove from cookie sheets to wire rack and cool completely.

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