Ingredients
2 eggs
1 cup sugar
1/4 cup slivered almonds
1 cup heavy cream
1 tablespoon dill seed, crushed
3 cups sifted all purpose flour
1 teaspoon salt
1 tablespoon baking powder
Preparation
In a medium mixing bowl, beat eggs lightly, then slowly mix the sugar into the eggs.
Once the sugar and eggs are combined, add the heavy cream.
Into a large mixing bowl, sift the flour, salt and baking powder. Fold the egg mixture into the sifted flour mixture.
Mix well and chill for 4 hours.
Once you have taken the chilled dough from the refrigerator, perheat the oven to 350 degrees.
On a lightly floured surface, roll out chilled dough and cut with small, round cookie cutter.
Place a slivered almond on top of each cookie.
Place on baking sheet and bake for 12-15 minutes until done.
