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ALMOND BUTTERBALLS 
1 cup butter
1/4 cup powdered sugar
1 tsp. vanilla
3/4 tsp. pure almond extract
2 cups sifted flour
1 cup blanched almonds, chopped
additional powdered sugar (for rolling)

Preheat oven to 350F.

Beat together butter and sugar until light and fluffy. Add vanilla and almond flavorings.

Stir in flour and chopped almonds. Mix until combined.

Form the dough into tiny balls. Arrange on parchment-lined or ungreased cookie sheets leaving 1-inch space to allow for spreading. Bake for about 20 minutes or until golden.

While cookies are still warm, roll in powdered sugar. Cool on wire rack.

Makes about 6 dozen.

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