White 1 egg
Blanched almonds
1 tablespoon sugar
¼ teaspoon cinnamon
Cream the butter, add sugar gradually, and egg well beaten; then add flour mixed and sifted with baking powder. Chill, toss one-half mixture on a floured board, and roll one-eighth inch thick. Shape with a doughnut cutter. Brush over with white of egg, and sprinkle with sugar mixed with cinnamon. Split almonds, and arrange three halves on each at equal distances. Place on a buttered sheet, and bake eight minutes in a slow oven.
Swedish Wafers
½ cup butter
½ cup sugar
2 eggs
5 ozs. flour