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2 c. solid rendered butter
1 c. Superfine sugar
1 c. confectioners sugar
Approximately 4 c. cake flour
Blanched almond halves

Place butter in mixing bowl and beat with electric mixer for about 10-15 minutes until butter is white and fluffy. Add 2 types of sugar. Whip again thoroughly with a spatula; gradually add flour and continue to mix with spatula until the flour is absorbed and a medium soft dough is formed. Be sure to mix with spatula, because heat from hands melts the butter. Add more flour if needed. Remove mixture to lightly floured surface and quickly roll with floured hands into rope shape about 1 1/2 inch diameter. Cut into 1 1/2 inch pieces on diagonal forming a diamond shape. Place one almond in middle of each diamond. Place on baking sheet at 300 degrees until cookies are set. They should remaining white not browned, about 10-12 minutes. Let cool on sheet. When cold remove carefully.
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