ALMOND
COOKIES II
(Yield: 2 dozen)
1 cup butter or margarine
¾ cup sugar
1 teaspoon vanilla extract
1½ teaspoons almond extract
2½ cups self-rising flour
1 cup ground almonds
Confectioners' sugar
Preheat oven to 350°F. Spray cookie sheets with non-stick
vegetable spray.
In a large mixing bowl, cream butter and sugar until light and fluffy.
Beat in vanilla and almond extract. Stir in flour and almonds.
Using 1 tablespoon dough, shape into logs; bend into crescents. Place,
1-inch apart, on prepared cookie sheets.
Bake 12 to 15 minutes or until lightly browned. Roll warm cookies
in confectioners' sugar. Cool completely on a wire rack.
 
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