Yield: 84 Servings
|2 cups||Sifted all-purpose flour|
|1 cup||Butter or margarine; softened|
|¾ teaspoon||Almond extract|
|1½ cup||Finely chopped blanched almonds|
Sift together flour and salt. Work butter in a bowl until creamy; add honey and beat until well blended. Add almond extract. Gradually add sifted dry ingredients, beating well after each addition. Stir in nuts. Cover and chill about 1 hour. Heat oven to 350 degrees. Shape teaspoonfuls of dough into 1-inch balls and place on ungreased cookie sheets about 1-½ inches apart. Bake 12-15 minutes, or until lightly browned. Roll cookies in confectioner's sugar while still warm, and again when cooled. Makes about 7 dozen cookies.
FROM ELSA MAUGER,
REDBOOK, DEC 1972, "THE GREAT
CHRISTMAS COOKIE-SWAP COOKBOOK" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .