Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2¼ cup | Pillsbury's Best All Purpose Flour*, sifted |
| 1 cup | Confectioners' sugar; sifted |
| ½ teaspoon | French's Cream of Tartar |
| ½ teaspoon | Soda |
| ½ teaspoon | Salt |
| 1 cup | Butter; softened |
| 1 \N | Egg; slightly beaten |
| 1 tablespoon | Water |
| 1 teaspoon | French's Almond Extract |
| 1 teaspoon | French's Vanilla |
| \N \N | Funsten's Pecan Halves or Blanched Almonds |
BAKE at 350 degrees for 12 to 15 minutes. MAKES about 4 dozen cookies. Sift together into a mixing bowl the flour, confectioners' sugar, cream of tartar, soda, and salt. Cut in butter until particles are fine. Combine egg, water, almond extract and vanilla. Add to flour mixture and mix well to form a dough. If desired, chill dough for easier handling. Shape into balls, using a rounded teaspoonful for each. Place on ungreased baking sheets. Press a pecan half or blanched almond into top of each. Bake in moderate oven (350 degrees) 12 to 15 minutes until a delicate golden brown.
*Pillsbury's Best Self-Rising Flour is not recommended for use in this recipe.
NOTES : "Developed by Ann Pillsbury" Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #877 by NGavlak@... on Oct 31, 1997