Chill dough. Roll thin (⅛″). Cut into 2″ rounds. Heap 1 tsp. Meringue Frosting (recipe below) in center of each round to make it look like the crown of a hat. Place 1″ apart on greased baking sheet. Bake until delicately browned.

TEMPERATURE: 350° (mod. oven).

TIME: Bake 10 to 12 min.

AMOUNT: About 4 doz. 2″ cookies.

MERINGUE FROSTING

Beat 1 egg white until frothy. Beat in gradually 1½ cups sifted confectioners’ sugar and beat until frosting holds its shape. Stir in ½ cup finely chopped blanched almonds.

Decorative favorites from lands afar.

SCOTCH SHORTBREAD

Old-time delicacy from Scotland ... crisp, thick, buttery.