1 cup butter, softened
2 eggs
2/3 cup milk
1/2 cup white sugar
1/3 cup cornstarch
1 (6 ounce) can sliced almonds, drained
1 egg, slightly beaten
1 teaspoon vanilla extract
1 teaspoon a pinch salt
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a medium bowl, cream together the butter, eggs, milk, sugar, cornstarch and almonds until smooth. Beat in the eggs one at a time then beat in the sugar and cornstarch. Fill and roll the dough into a 1 inch diameter hole (or a small muffin) shape.
On a floured surface, roll 3 or 4 cookies similar to the size of walnuts. Place two balls of butter butter (three is easier) and a few teaspoons of cookie dough (or two) into the middle of a cookie. Drop one crust onto the cookie baking sheet. Brush with egg and lightly press the white spots with a fork to seal. Set aside to cool.
Preheat oven to 350 degrees F (175 degrees C).
Bake 10 to 12 minutes in the preheated oven, until brown. Cool on baking sheets.
⭐ ⭐ ⭐ ⭐ ⭐