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3/4 c Unsalted butter; softened

1 c Sugar

1 lg Egg

1 tb Vanilla

1/2 ts Almond extract

2 c All-purpose flour

1/2 ts Salt

1/2 c Coarsely chopped almonds

1/4 c Unpeeled almonds

1/4

1 c Lard or solid shortening

1/2 c Granulated sugar

1/4 c Firmly packed brown sugar

1 Egg

1 ts Almond extract

2 1/4 c All-purpose flour; unsifted

1/8 ts Salt

1 1/2 ts Baking

8 tbsps unsalted butter -- at room temperature

1 c sugar

1 egg

1 tsp almond extract

1/2 c ground almonds

2 c all-purpose flour

1 tsp baking powder

1 pinch salt

1 egg --

3 c Flour

1 ts Baking soda

1 Egg

1 ts Almond extract

1 c Sugar

1 1/3 c Shortening

Red food color Sift flour and soda together. Beat the egg and add the extract to the egg. Cream sugar

1 c Shortening

1/2 c Sugar

1/4 c Brown sugar

1 Egg

1 ts Almond extract

2 1/4 c All-purpose flour

1/8 ts Salt

1 1/2 ts Baking powder

Blanched almonds 1 Egg yolk and 2 tbsp. water

Cream shortening

1 1/2 lb Almonds; chopped

1 3/4 c Sugar

3 Egg whites

3 tb Farina or toasted bread

Crumbs (or cream of wheat) 2 ts Vanilla

3/4 lb Powdered sugar

Candied cherries Rosewater (opt.) or Flowerwater (opt.) If you blanch

4 c Flour

2 c Sugar

1 ts Baking powder

1 ts Salt

1 1/2 c Shortening

1 Egg; well beaten

2 ts Water

1 ts Almond extract

3/4 c Almonds, blanched; whole

Red food coloring

0:15

Sift dry ingredients,

1 c Butter

1 c Sugar

1 Egg

1 ts Vanilla extract

1/4 ts Almond extract

2 1/2 c Flour

1 ts Baking soda

1 ts Cream of tartar

1 c Almonds; slice, toast

Powdered sugar Recipe by: WALDINE VAN

1/2 c Lard; room temp - do not

-substitute 1/4 c Shortening

2/3 c Sugar; granulated

1/4 c Sugar, brown, light; packed,

-sifted thru coarse serive 2 ea Eggs

1 tb Almond extract

2 1/2 c Flour, all-purpose

3/4 ts