Almond Cookies 2

1 cup cold butter (cut to pieces)

Ingredients
1 cup confectioner sugar (sifted)
1 cup butter
1 egg
1 tablespoon almond extract
2 cups all-purpose unbleached flour (sifted)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup dry roasted chopped almonds ( I used the almond pulp after making almond milk which I toasted in the oven,)
1 egg yolk (to brush on top of cookie dough)
almonds (to put on top of each cookie dough)

Procedure

Preheat oven at 350* F.

1. Mix the flour, baking powder, salt, and roasted chopped almonds in a bowl until blended.
2. In another bowl, mix cold butter and confectioner sugar. Add the egg and almond extract until fully combined.
3. Add the flour mixture a little at a time mixing them all together each time.  Form the dough into a ball in the bowl and let it cool in the freezer (you can also cool it in the refrigerator for longer time) for about 10 minutes to make firm.
4. Shape them into 1 1/4" balls.  Then I firmly pressed one almond in each cookie dough and arranged them in a parchment lined plate or a rectangular cookie sheet to be cooled again in the the freezer or refrigerator for another 10 minutes. Make sure they are at least 2" away from each other on all sides. If the cookie sheet is too big and will not fit your freezer or refrigerator, just use a round dinner plate and transfer them to a cookie sheet when you're ready to bake them.
5. Bake them at a preheated 350degrees Fahrenheit for about 20 minutes or until golden brown.

* Yielded 30 almond cookies about 2 inches wide.