Crust: 2 cups flour Almond Filling: 1Egg
1/4 t. Salt. 1/4 cup sugar
1/2 cup sugar 1/2 t. Almond Extract
1/2 cup butter, softened 1/2 cup Almond Paste
1 t. Vanilla Decoration: Slivered Almonds or Red Hots
In large mixing bowl, combine all ingredients for crust. Blend well. Press dough on bottoms and sides of tiny muffin cups.
Prepare filling by beating egg in small mixing bowl until foamy. Gradually add sugar and almond extract, beating until thick and ivory colored. Blend in almond paste, mix well. Fill each muffin cup with one teaspoon of almond filling.
Bake at 350* for 20 to 25 minutes until light golden brown. Cool 5 minutes before removing from pans.
Attach a red hot (or couple of slivered almonds) in center of each cooled cookie with a dab of icing.
Makes approximately 36 cookies.
Clay Electric Co-operative, Inc.
Got this recipe over 25 years ago at a family reunion from my mother-in-law’s aunt. Have not seen her since, but every time I make these, it brings back memories of that day. All of my family enjoy almond-flavored cookies. These also look pretty on a cookie tray with different types of cookies.