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KEEBLER ALMOND SHORTBREAD COOKIES
1/2 C. butter, softened
1/2 C. sugar
1/2 C. confectioners' sugar
1 egg, beaten
1/4 tsp. Butter Buds (powdered butter flavoring)
1 tsp. vanilla extract
2 tsp. almond extract
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. salt
1 3/4 C. flour
1/2 C. finely chopped almonds
Measure flour, cream of tarter and baking soda and set aside. Beat
butter and both sugars together until fluffy. Add beaten egg, vanilla extract, almond
extract, butter buds, and salt. Beat all ingredients until well blended. Add flour, cream
of tarter and baking soda mixture about a third at a time and beat until smooth. Dough
will come away from the mixing bowl and will look a little dry. When cookie dough is
blended, stir in almonds - a spoon works much better. Chill dough for 30 - 45 minutes.
Roll cookie dough into 1 - 1 1/4-inch balls and place on an
ungreased cookie sheet. Flatten ball until they are about 1/4 inch thick. Bake the cookies
in a preheated at 350ºF for about 12 -15 minutes until lightly golden. Remove cookies
from cookie sheet and place on paper towel to cool. Servings: 4
