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1 cup rendered butter, melted
2 cups flour
1 cup sugar
Blanched almond halves

Beat butter on full speed of electric mixer until very fluffy,
about 20 minutes. Blend flour and sugar in bowl. Add flour
mixture gradually to butter and beat until it becomes too heavy for
mixer. Add remaining flour to mixture and blend with wooden spoon,
complete mixing by hand. Chill for 10 minutes. Shape dough into
small balls in palm of hands. Place on ungreased cookie sheet.
Press center of each cookie gently with small finger and place an
almond half in each indentation. Bake for 30 to 35 minutes in
325 degreesF oven. DO NOT OVER BAKE - cookies should be white. Do not
remove from cookie sheet until completely cooled.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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