1/2 lb. butter
1/4 c. sugar
1 c. almonds, ground (skins on)
2 c. flour
2 tsp. vanilla

Cream butter, add sugar, ground almonds, vanilla and flour, beating together well. Place covered, in refrigerator one hour or overnight. When dough is stiff enough to handle, cut off a portion of time. Roll out on a lightly floured board to pencil thick diameter. Cut off in 2 1/2 inch pieces and bend to the shape of a horseshoe. Place on buttered cookie sheets.

Bake in 300°F preheated oven.

Submitted by: CM