In a mixing bowl, cream butter and sugar. Beat in egg yolks and extract. Combine flour, salt and baking powder; gradually add to creamed mixture. Stir in almonds. Cover and chill at least 2 hours. Roll out on a lightly floured surface to 3/8-inch thickness. Cut with cookiecutters; place on ungreased baking sheets. Sprinkle with sugar if desired. Bake at 375? for 10-13 minutes or until the edges begin to brown. Cool on wire racks. Frost if desired. Recipe by: Taste of Home - December/January 1998 Posted to MC-Recipe Digest V1 #933 by The Taillons
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|Serving Size: 1 Serving (34g)|
|Recipe Makes: 36 Servings|
|Calories from Fat: 30 (23%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 93.2mg||29 %|
|Sodium 97.2mg||3 %|
|Potassium 37.1mg||1 %|
|Total Carbohydrate 22.7g||7 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 22.2g|
|Protein 2.5g||4 %|
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Calories per serving: 129
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