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CATEGORY CUISINE TAG YIELD
Eggs Jewish 60 servings

INGREDIENTS

3/4 c Butter
1/2 White sugar
1/4 c Brown sugar; packed
1 Egg
1/2 c Blanched almonds; sliced
2 1/2 c Flour
1/2 ts Baking soda

INSTRUCTIONS

Cream butter with sugars. Add egg & almonds & mix well. Blend in dry
ingredients. Mold into a lond smooth roll about 2 1/2" in diameter.
Wrap in wax paper & chill overnight. Cut in in thin slices with a
very sharp knife. Place on a sprayed cookie sheet. Bake at 375' for
10 minutes.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on
Feb 05, 1999, converted by MM_Buster v2.0l.

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