"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for ALMOND COOKIES, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Monday, November 3, 2008


1/2 c. butter or margarine softened
1/2 c. shortening
1 c. sugar
2 tsp. almond extract
Yellow food coloring
2-1/3 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 large egg yolk
1 tsp. water
36 blanched whole almonds

Beat butter, shortening, sugar & almond extract until light & fluffy. Add food coloring to tint mixture golden yellow. Beat in dry ingredients. Cover & refrigerate dough until firm enough to shape-about 1 hour. Divide dough into 36 balls. Place on baking sheets & flatten. Press an almond into center of each cookie and brush with egg yolk and water. Bake 350.




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