Toenail-Free Almond Cookies

For some rea­son even the best Chi­nese restau­rants usu­al­ly serve fac­to­ry-pack­aged almond cook­ies with all the appeal of a card­board beer coast­er with a toe­nail on top. Here’s how to get that dis­gust­ing image out of your brain.

  • Ingre­di­ents:
  • 12 cup but­ter, soft­ened
  • 12 cup sug­ar
  • 1 egg
  • 1 14 cups all-pur­pose flour
  • 12 cup ground almonds
  • 2 tsp. Amaret­to liqueur

Pre­heat oven to 400°.

Cream togeth­er the but­ter and sug­ar. Beat in the egg, amaret­to, and almonds.

Yes!

Grad­u­al­ly mix in the flour until well blend­ed.

Drop by tea­spoon­fuls 2 inch­es apart on ungreased cook­ie sheet.

Bake 5 to 8 min­utes in the pre­heat­ed oven, or until cook­ies are light­ly col­ored.