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Dessertsprinted page 97

VIENNESE SANDWICH COOKIES

Ingredients

  • 1 (4 1/2 oz.) can whole blanched almonds (not salted; 3/4 c.)
  • 1 1/4 c. all-purpose flour
  • Chocolate Glaze (see recipe)
  • 1/2 c. butter or margarine, softened
  • 1/3 c. sugar
  • 1/4 tsp. salt
  • 1/4 c. apricot preserv[cut off]

Method

  1. Grind almonds in grinder or food processo[cut off] large bowl, mix almonds with flour, butter, suga[cut off]

Note from the transcription

The recipe breaks off at the foot of the page with a printed "(Continued on Pag[e ...])" line whose page number runs outside the frame. The right edge is cropped, losing the end of the apricot preserves line and the end of both method lines. No contributor credit appears on this page.

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Photograph of printed page 97 of Butter 'n Love Recipes
The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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