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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This was written a long time ago by my Dad, Bill York, then I tucked it away for years, found it among my cook book stuff and made it today - delicious! It deserves to be shared! These cookies don't spread like other cookies - they stay fat like little bombs - and they are the bomb! ;-) Ingredients:
3 cups flour |
1 cup sugar |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup butter or 1 cup margarine or 1 cup vegetable oil |
1 egg |
1/2 teaspoon almond extract |
1/2 teaspoon banana extract |
1/2 teaspoon rum extract |
1/2 teaspoon butter flavor extract |
1/2 teaspoon coconut extract |
1 teaspoon vanilla extract |
1/2 cup diced almonds |
Directions:
1. Sift or mix flour, sugar, soda and salt in large bowl.
2. In separate bowl, mix remaining ingredients.
3. Then mix both together.
4. Form dough into 1-inch balls and place 2 inches apart on un-greased cookie sheets.
5. Bake in oven at 325°F or 165°C for 15-18 minutes.
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