| 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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