This recipe makes three dozen cookies so be generous with them better to use butter as a shortening – but if you must other shortenings such as olive oil can be used These are sweet treats and not a substitute for a nutritious meal To begin preheat the oven to 325 F and lightly grease a baking sheet Stir together 2 cups almond meal (or an almond meal/flour mixture) with 1/2 tsp or less salt, 1 cup sugar, 1/2 tsp or less baking soda in a large bowl Add 12 Tbsp of softened to room temperature butter and mix by hand or with a hand mixer until the mixture looks like crumbs Blend in 1 beaten egg and 1 1/2 tsp almond extract Wash hands off and squeeze the mixture together until it forms a smooth dough Roll a piece of dough into a small 1″ ball and put it on the baking sheet Press down with your fingers to flatten it and repeat this with the rest of the dough Place the cookie dough 2″ apart on the baking sheet In a small bowl whisk together 1 egg yolk and 2 tsp water Lightly brush each cookie with the egg mixture Press an almond in the center of each cookie and bake for 20 to 24 minutes The cookies are done when they are lightly golden on top Remove the cookies from the oven and from the baking sheet Set them on a wire rack to cool or take a chance and let them cool on the baking sheet Either serve on a serving dish or store them in an airtight container until friends or company arrives Enjoy a free moment with some friends and an Almond After Glow

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