Dutch Almond Cookies

Photo by Jaime Barkwell

From the kitchen of Jaime Barkwell

Mix together:

500 g flour (4 c)

250 g brown sugar (1 c + 2 Tbsp packed)

1/4 tsp salt

1 egg

Cut in:

400 g butter (3 1/2 sticks or 1 3/4 c)

Refrigerate at least 30 min, but not overnight.

Add flour if dough is too sticky.

Roll dough on a floured surface.

Cut into circles using a glass.

Place circles on cookie sheet.

Add a spoonful of almond filling (canned) to each circle.

Top with another circle of dough.

Seal cookie together by pressing a fork into sides- all around each cookie.

Top each cookie with an almond slice.

Whisk an egg.

Brush each cookie top with egg wash.

Bake @ 350 for 22-30 mins