In 1957, Gourmet published even fewer cookie recipes than it had the year before — a total of five. Most were dainty treats for grown-ups, such as these little numbers, made with almonds instead of the more usual oatmeal. They appeared as the final flavor in a lavish post-theater menu that began with rich lobster omelets, went on to an exotic salad of romaine lettuce and pineapple, and concluded with a fresh peach compote. Crisp and elegant, with a haunting almond flavor, they make a perfect little tidbit at the end of a meal.

Steps

1. Cream the butter with the brown sugar and beat in the flour, egg, almonds, and almond and vanilla extracts.
2. Drop the dough by teaspoonfuls 3 inches apart on a buttered cookie sheet.
3. Bake the cookies in a moderately hot oven (375 degrees) for about 8 to 10 minutes, or until they are crisp. Remove the cookies from the pan immediately and cool them on a rack.