Ingredients
1/3
cup butter or margarine (firm)
1 1/4
cups Gold Medal™ all-purpose flour
1/2
cup quick-cooking oats
3
tablespoons sugar
2 1/2
teaspoons baking powder
2
teaspoons grated lemon peel
1/4
teaspoon salt
1
egg, beaten
1/2
cup slivered almonds, toasted
4
to 6 tablespoons half-and-half
1
egg, beaten
Sugar, if desired
Preparation
Heat oven to 400°F.
Cut butter into flour, oats, 3 tablespoons sugar, the baking powder, lemon peel and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in 1 egg, the almonds and just enough half-and-half so dough leaves side of bowl.
Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch round cutter. Place about 2 inches apart on ungreased cookie sheet. Brush dough with 1 egg; sprinkle with sugar.
Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet; cool.
