| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Cookies, Desserts |
1 |
Servings |
INGREDIENTS
| 2 1/4 |
c |
Pillsbury's Best All Purpose Flour*, sifted |
| 1 |
c |
Confectioners' sugar; sifted |
| 1/2 |
ts |
French's Cream of Tartar |
| 1/2 |
ts |
Soda |
| 1/2 |
ts |
Salt |
| 1 |
c |
Butter; softened |
| 1 |
|
Egg; slightly beaten |
| 1 |
tb |
Water |
| 1 |
ts |
French's Almond Extract |
| 1 |
ts |
French's Vanilla |
|
|
Funsten's Pecan Halves or Blanched Almonds |
INSTRUCTIONS
BAKE at 350 degrees for 12 to 15 minutes. MAKES about 4 dozen cookies. Sift
together into a mixing bowl the flour, confectioners' sugar, cream of
tartar, soda, and salt. Cut in butter until particles are fine. Combine
egg, water, almond extract and vanilla. Add to flour mixture and mix well
to form a dough. If desired, chill dough for easier handling. Shape into
balls, using a rounded teaspoonful for each. Place on ungreased baking
sheets. Press a pecan half or blanched almond into top of each. Bake in
moderate oven (350 degrees) 12 to 15 minutes until a delicate golden brown.
*Pillsbury's Best Self-Rising Flour is not recommended for use in this
recipe.
NOTES : "Developed by Ann Pillsbury" Recipe by: Best Loved Foods of
Christmas, Pillsbury, undated booklet
Posted to MC-Recipe Digest V1 #877 by NGavlak@aol.com on Oct 31, 1997
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