Lyons Family Cookbook

Pot of Gold Cookies

1

cup

butter, softened

1/2

cup

sugar

1

Tbs

2% milk

1/2

tsp

vanilla extract

1/8

tsp

almond extract

2

cups

all-purpose flour

1/2

cup

finely chopped almonds, toasted

dash

salt

ICING:

2

cups

confectioner's sugar

2

Tbs

plus 2 teaspoons 2% milk

Green food coloring

1

In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and extracts.

2

Combine the flour, almonds and salt; gradually add to creamed mixture and mix well. Shape into a 10-in. roll; wrap in plastic wrap. Refrigerate overnight.

3

Unwrap and cut into 1/4" slices. Place 2" apart on ungreased baking sheets. Bake at 325° for 14-16 minutes or until set. Or Convection Cook at 300° for 12 minutes. Cool completely on the baking sheets and then transfer to wire racks in preparation for frosting.

4

Combine the icing ingredients; decorate cookies as desired. Let stand until set. Store in an airtight container.

5

Yield: about 3 dozen.

These are diabetic friendly cookies, with each cookie =1 starch 1 fat.

Source

Source: Taste of Home - Feb/Mar 2008