Friday, February 10, 2017


This recipe was cut from the back of a very old Parkay margarine package.
1 container (8 oz) Soft Parkay Margarine
Sifted powdered sugar
1 1/2 tsps almond extract
2 1/4 cups flour
1/2 cup finely chopped almonds, toasted
Beat margarine and 1/4 cup powdered sugar until light and fluffy. Blend in extract. Add flour; mix well. Stir in almonds. Shape leve teaspoonfuls of dough into crescents; place on ungreased cookie sheet. Bake at 325 degrees for 25 to 30 minutes or until lightly browned. Remove from cookie sheet immediately. Cool 5 minutes; sprinkle lightly with additional powdered sugar.
Yield: Approximately 5 dozen cookies
Note: File Photo

No comments: