1 cup cane sugar
2 cups King Arthur flour
1 egg
1/2 cup (1 stick) butter (must be Land 'O Lakes)
1/2 cup (1 stick) margarine (Land 'O Lakes)
2 tsp. almond extract (the best quality you can afford)

Wash your hands well. Put everything in a bowl and squeeze, squeeze, squeeze. Pat it into a dark cake pan.

Bake at 350°F for 45 - 50 minutes; until golden on top. Let cool in pan, then carefully remove to cooling rack. Cut into 1-inch wide strips. Then cut across strips at angle to create diamond shapes.

Note: The success of this recipe is heavily dependent on technique. So be forewarned, don't substitute ANYTHING!

Our Dutch neighbor taught me how to make this 50 years ago when I was 10 years old. It's always a hit! It's also decadent so I keep it to holiday times only.

Submitted by: Bonnie Baker