CREAMED FILBERT CANDY

1/2 cup butter (I use Parkay margarine)
3 3/4 cups powdered sugar*
1 tablspoon mulk or water
1/4 teaspoon almond extract
shelled filberts (hazel nuts)

In a mixing bowl cream butter well; blend in powdered sugar gradually, mixing until smooth add milk or water and almond extract. Form around nuts.

Roll in granulated sugar, place on waxed paper, and let set up for 30 minutes.

Store in air tight container in a cool place.

*If need you can add a litle more powdered sugar before rolling in granulated sugar till easy to handle.