1 cup margerine or butter 3 tbsp confectioner's sugar (icing sugar) 1 tsp almond extract 2 cups flour Cream the butter and add the sugar and almond extract then flour. Roll into balls and flatten on a cookie sheet. Bake at 175 C for 10 minutes. Decorate with a blob of choclate icing (below) and half of an almond.
1 cup icing sugar 2 tbsp dry cocoa 1/2 tsp vanilla 2 tbsp HOT waterBack to recipe index