Notes: To brown the butter, cook in an 8- to 10-inch frying pan over medium heat until lightly browned, 5 to 10 minutes. Pour into a bowl and let cool to room temperature. You can store these cookies airtight for up to 5 days.
Chinese almond cookies -- Cream 1 c butter & 1 c sugar. Add 1 large egg & 1/2 tsp almond extract. Blend in 2 1/2 c flour & 1 tsp baking powder. Chill dough. Form in balls, flatten. Mix 1 large egg yolk & 1 tbsp milk. Brush tops. Put a blanched whole almonds in center of each. Sprinkle with sesame seeds. Bake at 325 for 15-20 minutes.