| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dutch | Cookies | 6 | Servings | |
INGREDIENTS
| 1 | c | Sugar |
| 1 | lb | Softened margarine |
| 1/2 | lb | (2-cup) almond paste, grated or broken up into very small pieces |
| 4 | c | Unsifted flour |
| 1 | ts | Almond flavoring |
INSTRUCTIONS
Granulated sugar for dusting Cream the sugar and margarine. Add the almond paste and work in either by hand or on the low speed of an electric mixer. Knead in the flour, add the flour a little at a time, first with the beater, then by hand. Form the dough into 3 or 4 balls, wrap in waxed paper and chill overnight in the refrigerator. Slice 1/4 inch thick. Rolls can be frozen, and thawed. Bake cookies on an ungreased cookie sheet in preheated oven to 350 degrees for 10-12 minutes. Watch carefully because they burn easily. Cookies should be crisp and dry, and only a little brown at the edges. Cool cookies and place in pie plate with a little sugar; shake to cover the bottoms of cookies. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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