1 c. canned condensed chicken broth
6 tbsp. (3/4 stick) butter
1/8 tsp. salt
1 c. all purpose flour
2 tbsp. cornstarch
1 1/2 c. shredded cheddar cheese, 6 oz.
4 eggs, room temperature
3 tbsp. chopped green onion
2 tbsp. chopped water chestnuts
3 tbsp. chopped almonds

Combine broth, butter, and salt in 2 quart saucepan; heat to boiling. Add flour and cornstarch all at once; stir vigorously over low heat until mixture leaves sides of pan and forms a smooth, compact mass. Remove from heat and add cheese; stir until cheese is melted and thoroughly blended.

Transfer dough to a small mixing bowl. Add eggs, one at a time, beating until smooth and glossy after each addition. Stir in onion and water chestnuts.

Preheat oven to 450 degrees. Drop dough by small teaspoonfuls onto unbuttered cookie sheets about 2 inches apart. Sprinkle with toasted almonds.

Bake in preheated oven for 12 minutes. Lower oven temperature to 350 degrees and bake 5-7 minutes longer, or until golden. Serve hot. Makes about 60.