Almond Cookies
Almond Cookies
(Yield: About 4 dozen)
1 cup margarine
1 cup sugar
2 egg yolks
1 teaspoon almond extract
2 cups sifted flour
1 cup chopped almonds
Tea frosting
Cream margarine. Add sugar and beat until light and fluffy. Add egg yolks and almond extract and blend well.
Add sifted flour and chopped almonds. Mix thoroughly. Form dough into one-inch balls. Place on ungreased baking sheet. Press down to form cookies 1/4-inch thick.
Bake at 325 degrees for 15 minutes. Cool on wire rack, then spread tops with frosting, topping center of each with a whole almond, if desired.
Tea Frosting:
4 teaspoons instant tea
2 tablespoons milk
1/2 cup margarine
2 1/2 cups sifted confectioners' sugar
Dissolve instant tea in milk.
Cream 1/2 cup margarine until light and fluffy. Add sifted confectioner's sugar and the tea mixture, beating until smooth and creamy.
(Yield: About 4 dozen)
1 cup margarine
1 cup sugar
2 egg yolks
1 teaspoon almond extract
2 cups sifted flour
1 cup chopped almonds
Tea frosting
Cream margarine. Add sugar and beat until light and fluffy. Add egg yolks and almond extract and blend well.
Add sifted flour and chopped almonds. Mix thoroughly. Form dough into one-inch balls. Place on ungreased baking sheet. Press down to form cookies 1/4-inch thick.
Bake at 325 degrees for 15 minutes. Cool on wire rack, then spread tops with frosting, topping center of each with a whole almond, if desired.
Tea Frosting:
4 teaspoons instant tea
2 tablespoons milk
1/2 cup margarine
2 1/2 cups sifted confectioners' sugar
Dissolve instant tea in milk.
Cream 1/2 cup margarine until light and fluffy. Add sifted confectioner's sugar and the tea mixture, beating until smooth and creamy.
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