| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cakes, Pies, Cookies, To post | 60 | Servings | |
INGREDIENTS
| 1 | c | Butter |
| 2 | tb | Sugar |
| 1 | ts | Almond Extract |
| 2 1/2 | c | Flour |
| 1 | Egg White | |
| 1 | tb | Water |
| 1/2 | c | Almonds; blanched, shredded |
| 1/2 | c | Sugar |
INSTRUCTIONS
Cream butter and 2 tbs. sugar; add extract and flour. Shape in long rolls 1/2 inch in diameter. Cut into 2 inch lengths and brush with wgg white mixet with water. Roll in mixture of almonds and 1/2 cup sugar. Bake in well-greased pan at 350° about 12 minutes. Remove from pan at once. Makes 5 to 6 dz. Source: "Mountain Measures" --Junior League of Charleston, WV ed. 1974 [email protected] Recipe by: Mrs. Ronald McKenney Posted to MC-Recipe Digest by "Bill Spalding" <[email protected]> on May 16, 1998
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