Catholic Recipe: Butter Balls
These cookies are rich in butter taste, and look like peanut-butter cookies, with their criss-cross design.
Cream butter or margarine; slowly stir in sugar, beating well. Beat in egg yolks, one at a time. Stir in almond extract and flour, working with a wooden spoon to make a smooth, stiff dough. Shape into 1/2-inch balls. Place 2 inches apart on an ungreased cookie sheet. Flatten each cookie to desired thickness by pressing, crosswise, with a lightly floured fork. Bake at 375° for 10 minutes or until pale brown. Remove from sheet; cool on a wire rack. Makes about 2 dozen cookies.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965