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YIELD
48 servingsPREP
30 minCOOK
15 minREADY
45 minIngredients
Frosting
Directions
- Heat oven to 350℉ (180℃). For cookies, sift flour, sugar and salt into bowl.
Cut in 1 cup butter with pastry blender until mixture resembles coarse crumbs.
Blend in almonds and vanilla. Work mixture with fingers until a ball of dough is formed.
Then shape into 1-inch balls.
- Place balls on greased cookie sheets; make a depression in center of each cookie.
Bake about 8 minutes; remove from oven. Dent again and bake about 8 minutes longer; cool.
- For frosting, blend 6 tablespoons butter, half-and-half and brown sugar in saucepan.
Boil 2 minutes, stirring constantly; remove from heat.
Cool about 15 minutes, then stir in confectioners’ sugar and vanilla.
Beat until smooth and thick.
- Fill depressions in cookies with butterscotch frosting and sprinkle frosting with nuts.
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