Yield: 1 Batch
|1 cup||Butter;(no substitute),softened|
|1 teaspoon||Vanilla extract|
|2 cups||All-purpose flour|
|¾ cup||Ground almonds (about 3-ounxes);toasted|
|1 cup||Confectioners' sugar|
|1 tablespoon||Ground nutmeg|
In a mixing cream butter, sugar and vanilla. Gradually add flour and mix well. Stir in almonds. Shape into 1-inch balls; place 2-inches apart on ungreased baking sheets. Bake at 300° for 18 - 20 minutes r until bottoms are lightly browned. Cool on wire racks. Combine confectioners' sugar and nutmeg. Gently rolled cooled cookies in sugar mixture. Yield : about 5 dozen.
Recipe by: Judy Burdette, Kettering , Ohio from the Monthly Recipe Swap, converted by MM_Buster v2.0n.
Posted to MM-Recipes Digest by Petra Hildebrandt <phildeb@...> on Dec 06, 1999