• bowl
• wooden spoon
• pastry cutter or two butter knives
• baking sheet

• 2¾ c white flour
• 1 c sugar
• ½ t baking soda
• ¼ t salt
• 1 c cold butter
• 2 eggs, lightly beaten
• 2 t almond extract
• about 25 whole almonds

Combine flour, sugar, soda, and salt. Cut the butter into small pieces, add to the bowl, and cut the butter into the flour until mixture resembles coarse cornmeal. Add eggs and almond extract and stir until just combined.

Lightly flour hands, then roll dough into one-inch balls. Place balls on cookie sheet and press an almond into the top of each one, flattening the cookies slightly.

Bake until bottoms are golden, about 15-20 minutes.

Adapted from The Moosewood Collective's Sundays at Moosewood Restaurant: Ethnic and regional recipes from the cooks at the legendary restaurant.

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