ALMOND BUTTER COOKIES
1/2 cup soft butter or margarine
1/4 cup sugar
1/2 cup finely chopped blanched almonds
1 teaspoon almond extract
1 cup flour
Blanched whole almonds
Heat oven to 350 degrees. Cream butter and sugar thoroughly. Stir in chopped almonds and almond extract. Mix in flour; work with hands until dough is smooth and well blended. Shape scant teaspoonfuls of dough into balls. Place on ungreased baking sheet. Flatten with greased bottom of glass dipped in sugar. Press whole almond into center of each cookie. Bake 9 to 10 minutes or until slightly browned. Makes about 3 dozen.
Recipe from Betty Crocker's Hostess Cookbook (Published 1967)
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