It is well known family lore that my Mother’s recipes can be somewhat difficult to follow. There’s the classic at the bottom of the recipe, “oh and add ____” an ingredient which does not appear in the ingredient listing an is not mentioned until the very last step of the recipe, but it is KEY to a successful turnout. There’s also the measurement standards she uses such a “one package of nuts” and one “cube of butter” and “add some extra flour”. No mention of what size package of nuts or the fact that a cube of butter = 1 stick of butter or that “some” flour can be over half a cup….
But I gotta tell you, it makes for really fun recipe reading. Where else do you get instructions like “Stir over heat until a full rolling boil. You pretty much have to have a book to read since it needs constant stirring. I also bring a chair over to rest one leg on it like in a saloon.” Now, I’ve never made fudge in a saloon, but if I did, I would read a book while waiting for the sugar mixture to boil.
So this week when Heather wrote to try to decipher one of my Mom’s classics, I actually had to look up the recipe. I figure I should put it on the blog so it will be easier for us to find in the future. We had these Danish Almond Cookies every year when I was growing up and they are still a staple in my house at Christmas.
- 1 C Butter
- 1/2 C Sugar
- 2 C Flour
- 1 C Ground Almonds
- 1/2 t Almond Extract
Cream the butter and sugar together. Mix in remaining ingredients. Separate into two sections and roll each into a log shape. Wrap with waxed paper and refrigerate for 2 hours or freeze for 20 minutes.
Slice and sprinkle with colored sprinkles. Bake at 350 degrees for 10-12 minutes. These cookies don’t expand when you cook them so you can really cram a lot on one cookie sheet. This recipe doubles well. In fact, I almost always double it because they are so small and delicious, it’s easy to mainline about 10 before you realize what’s happened.
One year I had little helpers for the sprinkles and while distracted with some dinner prep, I turned around to find….
That there had been some very generous sprinkling.
Generous sprinkling or the regular amount, they are delicious.