2 eggs
1/2 cup white sugar
1 teaspoon vanilla extract
1 3/4 fluid ounces milk
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups butter or margarine
1 cup white sugar
1 teaspoon vanilla extract
1 cup milk
1 cup chopped almonds
In a large bowl, mix eggs, 1/4 cup sugar, vanilla and 1/2 cup milk. Mix thoroughly. Combine flour, baking powder, baking soda and butter or margarine, stir into egg mixture just until moistened. Gradually mix in flour mixture. Mix and mix until well blended; scraping bowl often. Stir in sugar mixture. Combine milk, flour, baking powder and baking soda, gradually adding milk with fingers until a dough is formed. Roll into walnut sized cookies.
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
Roll cookie sheets into 1 inch squares. Brush with egg mixture or milk. Place 1 teaspoon of the dough on the prepared cookie sheet. Using a soft rolling pin, roll out cookies to 1/4 inch thickness. Dip cookie sheets in egg mixture to make rounded indentations.
Bake for 10 minutes in the preheated oven. Remove from cookie sheet to wire rack to cool completely. Using a small spoon, loosen cookie dough from edges. Reduce cookies to cookie size. Cool completely.