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Cream butter and 2 tbs. sugar; add extract and flour. Shape in long rolls 1/2 inch in diameter. Cut into 2 inch lengths and brush with wgg white mixet with water. Roll in mixture of almonds and 1/2 cup sugar. Bake in well-greased pan at 350? about 12 minutes. Remove from pan at once. Makes 5 to 6 dz. Source: "Mountain Measures" --Junior League of Charleston, WV ed. 1974 firstname.lastname@example.org Recipe by: Mrs. Ronald McKenney Posted to MC-Recipe Digest by "Bill Spalding"
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