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INGREDIENTS:
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar, divided
- 1/4 teaspoon salt
- 3/4 cup chopped blanched almonds, divided
- 1 cup butter
- 2 teaspoons vanilla extract
- 1 egg, beaten
PREPARATION:
On a lightly floured surface, shape portions into thin rolls about 1/2-inch in diameter. Place rolls side by side and cut crosswise into 2-inch pieces. Brush one section with egg. With a spatula, lift up one row; press surface into mixture of the remaining chopped nuts and sugar. Put on ungreased baking sheets. Bake at 325° for 20 minutes, or until lightly browned. Remove to a rack to cool. Store in an airtight container in cool place or freeze.
Makes 6 to 7 dozen cookies.
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