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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 60 |
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These are wonderful! We made so many of these for my wedding that I quickly lost count. ..And not one of them was left! *** The recipe servings are a guesstimate because my grandma did not write the yield in her recipe and I have not made these in 12 years . Read more ...which has been wayt too long! Ingredients:
2 sticks oleo |
2c. sugar |
1 egg |
2t. lemon (or vanilla) extract |
3t. whiskey |
3c. flour |
1-1/2c. almonds; coarsely chopped |
Directions:
1. Cream oleo & sugar.
2. Add ingredients in order. (The last bit of the flour may need to be worked in by hand as the dough will be stiff.)
3. Make small balls the size of walnuts.
4. Place in 2-9 & 1-8 greased pans.
5. Bake 45 min. to 1 hr. 350F until light tan in color.
6. When cool, break into pieces.
7. Store tightly covered. These keep very well.
8. ***NOTE***
9. These cookies are NOT supposed to be round in shape after cooking. They will spread so that they can be broken apart.
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