Almond shortbread

 
                             Almond Shortbread
 
 Recipe By     : Best Loved Foods of Christmas, Pillsbury, undated booklet
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cookies                          Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/4  cups          Pillsbury's Best All Purpose Flour* -- sifted
      3/4  cup           confectioners' sugar -- sifted
      1/4  teaspoon      salt
    1      cup           butter
    1      teaspoon      French's Almond Extract
    1      cup           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.
 
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 NOTES : "Developed by Ann Pillsbury"