Almond cookies

Becky Y. gave us this recipe 5 years ago. Jacy was babysitting Becky's boys and Becky gave Jacy some Christmas cookies she'd made. Jacy ate one of the almond cookies and immediately asked for the recipe. She came home, rolled up her sleeves and made the cookies that day. Life has not been the same since then.

These are dangerous cookies. They are the controlled substance of the cookie world. It is impossible to eat one or two. They are highly addictive and scream out to be devoured until there is not a crumb left.

Last night Joan told me she'd make a batch of almond cookies for me to take to a Christmas party Thursday for some ladies at church. I got all the ingredients (except for almonds - Piggly Wiggly had none) and Joan mixed and baked. Sarah helped decorate, and Sam tasted.

As they worked I was reading in the living room so as to be away from the cookies. Joan said I'd have to try one. I agreed. Then I thought, "Well, maybe I'll eat two." When the first one was decorated, Joan gave it to Sam. He ate it, and could not leave the kitchen after that. Joan brought me one. Sarah brought me one. Then I made the fatal error of entering the kitchen and I ate FIVE more! Joan is a quick thinker and she rescued all of us by taking a dozen to David, Marley and Steve. They ate their cookies and came into the kitchen looking for more. By that time they were all gone.

Did I mention that none of the cookies had actually cooled yet? So here's the recipe. Bake at your own risk.


Almond Cookies
1 c. butter
2/3 c. sugar
1 egg
2 1/2 c. flour
1/2 t. salt
1/2 t. almond extract

1 egg white, slightly beaten
ground almonds
red and green candied cherries

Icing:
2 T. butter
1/4 c. shortening or butter
1 t. vanilla
1 egg white
1/2 t. almond extract
2 c. powdered sugar

Cream butter and sugar. Add egg, almond extract and salt. Mix in flour. Roll into small balls and dip in egg white and then ground almonds. Press slightly with thumb. Bake approximately 4 to 5 minutes in a 350-degree oven, then press cookies down with thumb a little more. Bake another 4 to 5 minutes. Cool, frost, then add cherries.

[Because we had no almonds we substituted ground pecans instead. Delicious. Today Joan is going to make another batch so I'll have some to take to the ladies' Christmas party. No one in this house will be allowed to taste one.]