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4 c. all-purpose flour
1 c. sugar
1 lb. butter
1 c. finely ground almonds

Mix all together by hand. It must be done by hand until
soft and pliable.

Cookie I:
Take small pinches of dough, form into crescents and
place on ungreased cookie sheet. Bake at 300 degrees for about 15
minutes. Roll, while warm, in powdered sugar.

Cookie II:
Make the crescent in Cookie I and then dip half of the
cooled cookie in the following chocolate icing.
3/4 c. chocolate chips or mint
1 tsp. butter
2 Tbsp. light corn syrup
1 Tbsp. water
1 tsp. vanilla
Melt chips with butter in double boiler over hot, not
boiling, water. Add corn syrup and vanilla, stirring well.
Keep warm while dipping cookies.

Cookie III:
Take small pinch of dough, form into a ball and place on
ungreased cookie sheet. Rub a little butter on bottom of a
juice glass and dip in granulated sugar or crushed peppermint
candy. Press on cookie. Bake same as Cookie I.

Cookie IV:
Bake cookies same as Cookie III, but when cool, frost
with Caramel Frosting:
1/4 c. butter
1/3 c. dark brown sugar
2 Tbsp. evaporated milk
1 c. powdered sugar
Melt butter and sugar. Boil over low heat for 2 min-
utes, stirring constantly. Add milk and pinch of salt. Stir
until it boils. Remove from heat and cool until lukewarm. Add
powdered sugar and blend until right consistency.

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