This is just one of Gourmet’s Favorite Cookies: 1941-2008. Although we’ve retested the recipes, in the interest of authenticity we’ve left them unchanged: The instructions below are still exactly as they were originally printed.
In a heavy saucepan melt 1 cup butter over low heat until it browns. Add 2/3 cup sugar and 1 tablespoon vanilla sugar and cool the mixture. Beat in 2 1/3 cups flour and 1 teaspoon baking powder to make a smooth dough. Roll spoonfuls of the dough into marble sized balls and put them 1 inch apart on a buttered baking sheet. Press each ball down slightly with the tines of a fork, and top with half a blanched almond. Bake the cookies in a moderately slow oven (325° F.) for 20 minutes. Remove them from the baking sheet and cool. Serve half of the cookies. Freeze the remainder in a freezer container.
To serve the frozen cookies, defrost them at room temperature for 5 to 10 minutes.
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