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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! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |