Here's another recipe from that 1984 Woman's Day Holiday Cookie pull out. They are a Dutch bar cookie served around the holidays and are fairly easy to pull together. I think they are my favorite of all the cookies I've baked so far this season as they come out light, crispy and buttery.

The only tricky thing is spreading the sticky batter out onto a cookie sheet. The way I did it was by lining a 10 x 15 x 1 cookie sheet with parchment paper (making sure that there's overlap on all sides) and plopping the batter in the middle. When the spatula I was using failed to be an effective spreader, I got out a sheet of waxed paper, lay it on top of the batter and then scooted the batter out to the edges. It worked really well and I was glad I did it, because the batter didn't really spread out much during baking.

Jan Hagels
adapted from a recipe in the 1984 Woman's Day Holiday Cookie pull out

1 cup butter (2 sticks)
1 cup sugar
1 egg, separated
1 tsp almond extract
2 cups all-purpose flour
1 cup sliced almonds
1 tablespoon sugar
1/2 teaspoon cinnamon

Beat butter and sugar in large bowl until light and fluffy (I used my stand mixer). Add egg yolk and almond extract, blending thoroughly. Stir in flour.

Turn dough into an parchment lined 15 x 10 x 1 cookie sheet. Spread evenly to edges with a spatula (or use my waxed paper trick discussed above).

Beat egg white until foamy. Spread evenly over cookie dough. Spread almonds on top. Combine cinnamon with 1 tblsp sugar and sprinkle on top.

Bake 25 minutes at 350° until golden. Cool pan for approximately 10 minutes. Cut into 8 lengthwise strips. Make 12 diagonal cuts to make diamonds.