1 C. butter, softened
2/3 C. packed brown sugar
1 egg
2 C. flour
1/2 tsp. salt
2 tsp. vanilla extract
For decoration:
Whole unblanched almonds, cinnamon candies, pastel candy decorations
Directions:
In large bowl, beat butter and sugar with mixer until pale and
fluffy. Beat in egg and vanilla. Stir in flour and salt until a stiff
dough forms. Chili dough 30 minutes. Form balls using 1/3 cup dough for
each. Place 3 balls on each lightly greased cookie sheet and flatten to
4 1/2-inch diameter (cookies spread about 1 inch during baking). Press
in almonds and candies to decorate. Bake in preheated 350� oven for 15
minutes or until edges are lightly browned. Cool on sheet on rack for 3
minutes; remove to rack to finish cooling. Makes 8 cookies. (Annette
Heath)