Ingredients
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1 1/4 cups margarine
3/4 cup sugar
1/4 teaspoon almond extract
1 pinch salt
3 cups flour
1/2 cup ground almonds
Icing
6 tablespoons margarine
2 cups confectioners' sugar
1 tablespoon milk
4 ounces semisweet chocolate, melted
1/4 teaspoon almond extract
Preparation
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Cream 1 1/4 cups margarine in large bowl.
Gradually add sugar; beat until light and fluffy.
Add 1/4 tsp almond extract and salt.
Gradually stir in enough flour to make a soft dough.
Add ground almonds.
Press dough into a 10x15\" jelly roll pan; prick with a fork.
Bake in a preheated 300 degree oven for 30-35 minutes or until very lightly browned.
Cut into diamond shapes and remove from pan; cool completely.
Meanwhile in a small mixing bowl, cream remaining 6 Tbsp margarine with confectioners sugar and milk until light and fluffy; beat in chocolate and 1/4 tsp almond extract.
Spread frosting on cookies.
Decorate as desired.
(I make my own pink chocolate hearts from Merck's wafers using a mold, and put one on top of each cookie.).
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