Beaman Family, Dessert
1 lb. butter
1 t. almond extract
1 c. sugar
4 c. sifted flour
1 egg yolk
1/4 lb. almonds
1 T. cream
Blanch almonds and put through food grater.
Sift through coarse sieve to remove pieces of ungrated almond.
Cream butter; add sugar gradually, creaming continually.
Add egg yolk, cream, and almond extract.
Mix well.
Stir in flour and almonds.
Put dough into cookie press and force out onto ungreased cookie sheet in S and O shapes.
Bake in moderately hot over (400) 8-10 min.
Yield: about 8 doz. spritz.