| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dessert | 84 | Servings | ||
INGREDIENTS
| 2 | c | Sifted all-purpose flour |
| 1/2 | ts | Salt |
| 1 | c | Butter or margarine; softened |
| 1/4 | c | Honey |
| 3/4 | ts | Almond extract |
| 1 1/2 | c | Finely chopped blanched almonds |
| Confectioner's sugar |
INSTRUCTIONS
Sift together flour and salt. Work butter in a bowl until creamy; add honey and beat until well blended. Add almond extract. Gradually add sifted dry ingredients, beating well after each addition. Stir in nuts. Cover and chill about 1 hour. Heat oven to 350 degrees. Shape teaspoonfuls of dough into 1-inch balls and place on ungreased cookie sheets about 1-1/2 inches apart. Bake 12-15 minutes, or until lightly browned. Roll cookies in confectioner's sugar while still warm, and again when cooled. Makes about 7 dozen cookies. FROM ELSA MAUGER, REDBOOK, DEC 1972, "THE GREAT CHRISTMAS COOKIE-SWAP COOKBOOK" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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