| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookie |
72 |
Servings |
INGREDIENTS
| 1 |
c |
Butter; softened |
| 1 |
c |
Margarine; softened |
| 1 |
c |
Sugar |
| 2 |
|
Eggs; well beaten |
| 2 |
ts |
Almond extract |
| 1/4 |
ts |
Salt (up to) |
| 4 1/2 |
c |
Sifted all-purpose flour |
INSTRUCTIONS
Heat oven to 375 degrees. Work butter and margarine together in a bowl
until creamy. Gradually add sugar and beat until mixture is lightl and
fluffy. Add eggs and almond extract and blend well. Mix salt and flour
together and add enough flour to butter mixture to make a stiff dough.
Spoon dough into a cookie press and press out into desired shapes about 1
inch apart on ungreased cookie sheets. Bake 7-10 minutes, until edges are
lightly browned. Cool cookies on cake racks. Makes about 6 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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