1 cup (250 mL) unsalted butter, softened
2 cups (500 mL) all-purpose flour
1 tbsp (15 mL) baking powder
Pinch salt
1 egg
1 cup (250 mL) granulated sugar
1 tsp (5 mL) vanilla
1/2 tsp (2 mL) almond extract
1/2 tsp (2 mL) arrak* or anise extract (optional)
1 cup (250 mL) ground almonds
Icing sugar or vanilla sugar
With a wooden spoon, mash together butter, flour, baking powder and salt. Beat together egg and sugar; stir in vanilla, almond extract, arrak (if using) and ground almonds. Stir into flour mixture until combined. With hands, shape heaping teaspoonfuls (5 mL) of dough into balls, then squeeze with palms to make disk shape about 1/4-inch (5 mm) thick. Place on ungreased cookie sheets and bake in 300°F oven for 20 minutes or until edges are golden. Let cool on pan on racks for 5 minutes; transfer to racks to cool completely. Just before serving, sprinkle with icing sugar. Makes about 60 cookies.
*Arrak is a flavouring that is found in Polish or German specialty food shops.
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