Always on the Christmas cookie plate.  Grandmother Ortlund brought this recipe from Sweden when she came to the US – alone – at age 16.  It is part of the “take a pound of butter cooking school” Christmas cookie collection. Life is much easier now that you can buy grated almonds.  Save the egg white (they freeze) for meringue cookies.

Ingredients:

• 1 lb butter (yes, real butter)
• 1 c sugar
• 1 whole egg
• 1 egg yolk
• 1 tsp almond extract
• 1 tsp vanilla
• 3 1/2 c + 3 heaping Tablespoons floor
• 1/2 c almonds, grated

Directions:

1. Preheat oven 350°
2. Cream butter and sugar.
3. Add eggs and extracts.
4. Mix in flour and almonds.
5. Form into rings with star tipped cookie press.
6. Bake for 10 – 12 minutes until barely brown.

Serves:  Makes 5 dozen cookies

Source:   Anna Ortlund, Winifred Kleerups mother, Margie’s great-grandmother.