| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dessert | 36 | Servings | ||
INGREDIENTS
| 3/4 | c | Butter or margarine |
| softened | ||
| 6 | T | Sugar |
| 1 | t | Vanilla extract |
| 3/4 | c | Finely ground blanched |
| almonds | ||
| 1 3/4 | c | Sifted all-purpose flour |
| 4 | t | Grated lemon peel |
| Blanched whole almonds |
INSTRUCTIONS
Heat oven to 325 degrees. Work butter in a bowl until creamy; add sugar and beat until mixture is fluffy. Add vanilla and ground nuts and mix thoroughly. Blend in sifted flour. Stir in lemon peel. Form rounded teaspoonfuls of dough into small balls. Place balls about 2 inches apart on ungreased cookie sheets. Flatten slightly with the fingers, and place one almond on top of each cookie. Bake 15-18 minutes, until lightly browned. Remove cookies from sheets and cool on wire cake racks. Makes about 3 dozen cookies. 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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Nutrition (calculated from recipe ingredients)
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Calories: 65
Calories From Fat: 34
Total Fat: 3.9g
Cholesterol: 10.2mg
Sodium: <1mg
Potassium: 8.4mg
Carbohydrates: 6.8g
Fiber: <1g
Sugar: 2.1g
Protein: <1g