One hundred & one Mexican dishes

by Unknown

AZUCARILLO

Cream a quarter of a cupful of butter with a half-cupful of powdered sugar; add gradually a quarter of a cupful of milk and seven-eighths of a cupful of flour. Flavor with vanilla and spread very thin, with a broad knife, on a buttered inverted dripping-pan; sprinkle with blanched and chopped almonds, crease in three-inch squares, and bake until delicately browned. While warm cut the squares apart and roll slightly.