2 C Flour
1 C Butter (cold)
1 1/3 C Sugar
1 Tbsp Baking Powder
1 tsp Vanilla
1 tsp Almond extract
Dash of Salt
1 Egg (reserve a bit of the white)
Combine all ingredients reserving a small bit of egg white and knead together with hands,
being careful to incorporate all the butter
Put in a round cake pan and pat down.
Brush with reserved egg white.
Mark edges with a fork.
Bake at 385 for 15-20 minutes. The middle should still be slightly wet and not over-baked.
Let cool and thinly slice.
This is a rich filling cookie/cake and you truly only need a small piece with a cup of tea
Recipe can be doubled & frozen.