ALMOND COOKIES
- ½ cup butter,
- ⅓ cup almonds blanched and finely chopped,
- ¼ teaspoonful cloves,
- ⅛ teaspoonful salt,
- 2 tablespoonfuls sherry wine,
- 1 cup Gold Medal Rolled Oats,
- 1 cup sugar,
- 1 egg beaten lightly,
- ½ teaspoonful cinnamon,
- ½ teaspoonful nutmeg,
- Grated rind of half a lemon,
- 1 cup Gold Medal Flour,
- 2 teaspoonfuls baking powder.
Cream the butter; add the sugar gradually; add egg well beaten without separating; almonds, Gold Medal Flour, oats, spices, baking powder, thoroughly mixed; add lemon rind and sherry. Drop in piles about the size of an English walnut—1½ inches apart on a buttered sheet. Spread with a spatula and press the half of an almond meat on top of each. Bake in a moderate oven 12 to 15 minutes.