Almond Fingers

Shaped 
Christmas Cookies

  • 1 cup butter, softened
  • 1/2 cup sifted powdered sugar
  • 1 1/2 cups all-purpose flour
  • Dash of salt
  • 1 teaspoon almond extract
  • 2 cups chopped toasted almonds
  • Additional sifted powdered sugar

Cream butter; gradually add 1/2 cup sugar, beating until light and fluffy.

Sift together flour and salt; add to creamed mixture; blend well. Add almond extract and almonds; beat well. Chill 30 minutes.

Shape dough into 2 inch roll. Place 2 inches apart on lightly greased cookie sheets. Bake at 325° for 20 minutes or until lightly browned.

Roll warm cookies in additional sugar, and sprinkle excess over tops. Cool on wire racks. Store in airtight containers.

Yield: 6 dozen.





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