1 c Butter
2 tb Sugar
1 ts Almond Extract
2 1/2 c Flour
1 Egg White
1 tb Water
1/2 c Almonds; blanched, shredded
1/2 c Sugar
Cream butter and 2 tbs. sugar; add extract and flour. Shape in long rolls
1/2 inch in diameter. Cut into 2 inch lengths and brush with wgg white
mixet with water. Roll in mixture of almonds and 1/2 cup sugar. Bake in
well-greased pan at 350? about 12 minutes. Remove from pan at once.
Makes 5 to 6 dz.
Source: "Mountain Measures" --Junior League of Charleston, WV ed. 1974
Recipe by: Mrs. Ronald McKenney
Posted to MC-Recipe Digest by "Bill Spalding"