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
billspa@icanect.net
Recipe by: Mrs. Ronald McKenney
Posted to MC-Recipe Digest by "Bill Spalding" <billspa@icanect.net> on May
16, 1998
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