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Prep Time: 15 Minutes Cook Time: 11 Minutes |
Ready In: 26 Minutes Servings: 8 |
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This recipe was a finalist in the 1952 Pillsbury Bake-off! Yummy! Ingredients:
4 ounces sweet baking chocolate |
2 tablespoons milk |
1/4 cup sugar |
3/4 cup margarine or 3/4 cup butter, softened |
2 teaspoons vanilla |
2 cups all-purpose flour |
1/4 teaspoon salt |
1 (3 1/2 ounce) package almond paste |
Directions:
1. Heat oven to 350*.
2. In small saucepan over low heat, melt chocolate in milk, stirring occasionally until smooth.
3. In large bowl, beat 1/4 cup sugar and margarine until light and fluffy.
4. Blend in chocolate mixture and vanilla.
5. Stir in flour and salt; mix well.
6. Using rounded teaspoonfuls of dough, shape into ball.
7. Place 2 inches apart on ungreased cookie sheets.
8. Make an indentation in center of each cookie.
9. Fill each with scant 1/4 tsp.
10. almond paste; press dough around filling to cover.
11. Bake at 350* for 9 to 11 minutes or until set.
12. Remove from cookie sheets; roll in sugar.
13. Cool completely.
14. Yield: 4 dozen cookies.
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