Cookies with Nuts

Almond Macaroons Recipe

• 1 (7 ounce) package almond paste (7 or 8 ounces)
• 1/4 cup all-purpose flour
• 1 1/4 cups powdered sugar
• 1/4 teaspoon almond extract
• 2 egg whites
• 3 dozen blanched whole almonds

Grease cookie sheet. Break almond paste into small pieces in large bowl. Stir in flour, powdered sugar and almond extract. Add egg whites. Beat with electric mixer on medium speed about 2 minutes, scraping bowl occasionally, until smooth.

Place dough in decorating bag fitted with #9 rosette tip. Pipe 1 1/2-inch cookies about 2 inches apart onto cookie sheet. Top each with almond. Refrigerate 30 minutes.

Heat oven to 325º. Bake about 12 minutes or until edges are light brown. Immediately remove from cookie sheet to wire rack. Cool completely. Store in airtight container.

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Pecan Crisps Recipe

• 2 cups sugar
• 3/4 cup very finely chopped pecans
• 1/3 cup butter or margarine — softened
• 1 teaspoon vanilla
• 2 eggs
• 2 1/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt

Heat oven to 375º. Mix sugar and pecans in large bowl; reserve 3/4 cup. Beat butter, vanilla and eggs into remaining sugar mixture with electric mixer on low speed, or mix with spoon. Stir in flour, baking powder and salt.

Roll dough into rectangle, 18 × 13 inches, on lightly floured surface.

prinkle with reserved sugar mixture. Press sugar mixture into dough with rolling pin. Cut dough diagonally every 2 inches in both directions with pastry wheel or knife to form diamonds. Place about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Immediately remove from cookie sheet to wire rack.

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Vanilla Brownies

• 1 (10 ounce) package vanilla milk (white) chips (1 2/3 cups)
• 1/2 cup butter or margarine
• 1 1/4 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 3 eggs
• 1/2 cup chopped nuts
• Creamy Vanilla Frosting — (recipe follows)

CREAMY VANILLA FROSTING

• 1 1/2 cups powdered sugar
• 3 tablespoons butter or margarine — softened
• 1/2 teaspoon vanilla
• 1 tablespoon milk (1 to 2 tablespoons)

Preparation:
Heat oven to 350º. Grease and flour rectangular pan, 13 × 9 × 2 inches. Heat vanilla milk chips and butter in heavy 2-quart saucepan over low heat, stirring frequently, just until melted (mixture may appear curdled). Remove from heat; cool. Stir in flour, sugar, vanilla, salt and eggs. Stir in nuts.

Spread batter in pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely. Spread with Creamy Vanilla Frosting. Cut into 8 rows by 4 rows.

CREAMY VANILLA FROSTING:
Mix all ingredients until smooth and spreadable.

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