Keepsake Cookies - Holiday Shortbread

• 1 cup (225 ml) butter softened
• 1 cup (225 ml) granulated suger
• 2-1/4 cups (525 ml) all-purpose flour
• 1 egg, separated
• 1 tsp (5 ml) vanilla extract
• 1/2 cup (125 ml) sliced almonds
• 1/4 cup (60 ml) red and/or green tinted suger

1. Preheat oven to 350 degrees (175 C.).
2. Grease a 13x9 inch baking pan.
3. Combine butter and granulated suger in a large bowl.
4. Beat with an electric mixer set at low speed until creamy.
5. Add flour to butter mixture and mix well.
6. Beat in egg yolk and vanilla extract.
7. Spread in prepared baking pan.
8. Beat egg white in foamy.
9. Spread on top of dough with a pastry brush.
10. Sprinkle the almonds and tinted suger on top.
11. Bake until lightly browned, about 25 minutes.
12. Cool in the pan on a wire rack.
13. Cut into squares.

butter, flour, egg, vanilla, almonds, red andor

Taken from online-cookbook.com/goto/cook/rpage/001933 (may not work)