Title: Almond Shortbread
Categories: Cookies, Desserts
Yield: 1 Servings

2 1/4 c Pillsbury's Best All Purpose
-Flour*, sifted
3/4 c Confectioners' sugar; sifted
1/4 ts Salt
1 c Butter
1 ts French's Almond Extract
1 c Funsten's Blanched Almonds;
-ground/finely choppe

BAKE at 325 degrees for 20 to 25 minutes. MAKES about 2 dozen. Sift
together flour, confectioners' sugar, and salt. Cream butter. Blend in the
dry ingredients; mix thoroughly. Stir in almond extract and ground or
finely chopped blanched almonds. If desired, chill for easier handling.
Shape dough into balls, using rounded teaspoonful for each. Place on
ungreased baking sheets; flatten into circles about 1/2 inch thick. Flute
edges to form scallops. Bake in slow oven (325 degrees) 20 to 25 minutes
until light golden brown. Remove from baking sheets immediately; cool. *For
use with Pillsbury's Best Self-Rising Flour, omit salt.

NOTES : "Developed by Ann Pillsbury"

Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet

Posted to MC-Recipe Digest V1 #837 by NGavlak@aol.com on Oct 11, 1997