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1 lb. butter
1 1/2 cups sugar
1 egg
1 1/2 tsp. vanilla or other flavoring
1 1/2 tsp. milk
4 cups flour (sifted before measuring)
finely chopped blanched almonds or macadamia nuts (optional)

Recipe calls for regular salted butter; if using unsalted, add 1/2 tsp. salt.

Sift flour, then measure.

In a mixing bowl, cream together butter and sugar until light. Add egg, vanilla, and milk, stirring until well blended, but do not over-beat to avoid tough cookies.

Cooks Note: For even more tender cookies, substitute 1 cup of the flour with cake or pastry flour.

Stir in flour only until combined. Add nuts, if using. Form rolls with the cookies dough. Wrap in wax paper or plastic wrap and refrigerate or freeze.

When ready to use, preheat oven to 350F for 15 minutes.

Slice cookies thinly off the roll to make circles; arrange on baking sheet 1 inch apart and bake for 10-15 minutes or until a light golden color.

The centers may be sprinkled lightly with colored sugars or a pecan or walnut half can be pressed into the centers; or the cookies may be baked plain, then dusted with confectioners sugar when cool, or dipped into melted chocolate. Note: Use dipping chocolate or tempered chocolate for best results.

Submitted by: CM
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