½ c. powdered sugar
½ c. sifted all-purpose
flour
Pinch salt
1 tsp. almond extract
2 c. chopped toasted
almonds/or pecans
In large bowl of
electric mixer cream together the butter and sugar thoroughly. Add flour sifted
with salt, blend well, then beat in flavoring. Stir in almonds. Chill about 1
hour for easier handling.
To bake pinch off a
tablespoon of the mixture and roll between palms of hands into a 2-inch long
cylinder about ½ thick. Place on lightly greased baking sheet and bake at 325
degrees for 20 min. or until very lightly browned. Remove cookies to a flat pan
you have sifted powdered sugar, and then sift more sugar on top of the cookies.
Store in an airtight container with waxed paper between layers. Freezes well.
Yields 6 dozen.
