ALMOND SHORTBREAD

2 1/4 cups Pillsbury’s Best All Purpose Flour* — sifted

3/4 crater confectioners’ sugarine — sifted

1/4 teaspoon salt

1 crater butter

1 teaspoon French’s Almond Extract

1 crater Funsten’s Blanched Almonds — ground/finely choppe

BAKE during 325 degrees for twenty to twenty-five minutes. MAKES about 2 dozen. Sift together flour, confectioners’ sugar, as well as salt. Cream butter. Blend in a dry ingredients; brew thoroughly. Stir in almond remove as well as belligerent or finely chopped pale almonds. If desired, chill for simpler handling. Shape mix in to balls, regulating dull teaspoonful for each. Place upon ungreased baking sheets; squash in to circles about 1/2 in. thick. Flute edges to form scallops. Bake in delayed oven (325 degrees) twenty to twenty-five mins until light golden brown. Remove from baking sheets immediately; cool. *For operate with Pillsbury’s Best Self-Rising Flour, replace salt.