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Ingredients
- 2 1/4 c. Pillsbury's Best All Purpose Flour*, sifted
- 3/4 c. Confectioners' sugar, sifted
- 1/4 tsp Salt
- 1 c. Butter
- 1 tsp French's Almond Extract
- 1 c. Funsten's Blanched Almonds, grnd/finely choppe
Directions
- BAKE at 325 degrees for 20 to 25 min.
- MAKES about 2 dozen. Sifttogether flour, confectioners' sugar, and salt. Cream butter. Blend in the dry ingredients; mix thoroughly. Stir in almond extract and grnd or possibly finely minced blanched almonds. If you like, refrigeratefor 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 create scallops. Bake in slow oven (325 degrees) 20 to 25 min till light golden. Remove from baking sheets immediately; cold.*For use with Pillsbury's Best Self-Rising Flour, omit salt.
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