ALMOND PRETZELS

1 cup butter
2 1/2 cups sifted cake flour
6 eggs, beaten
1/4 cup cream
1 teaspoon vanilla
1 cup sugar
1/2 teaspoon salt
1 egg white for icing
1 tablespoon milk
1/2 cup chopped almonds

Preheat oven to 350 degrees F. Lightly grease a baking sheet.

Mix butter into flour as for pastry.

Combine beaten eggs, cream, vanilla, sugar and salt. Add to flour and butter mixture and chill.

Roll into rolls about 8 inches long and as thick as lead pencil. Shape like pretzels. Place on prepared baking sheet.

Beat egg white slightly and add 1 tablespoon milk. Brush pretzels with egg white, sprinkle with finely chopped almonds.

Bake in a moderate oven (350 degrees F) 12 to 15 minutes.

Makes 3 dozen cookies
Source: The Dairy Cookbook - Culinary Arts Institute, 1941