{"id":177,"date":"1949-04-04T17:40:00","date_gmt":"1949-04-04T22:40:00","guid":{"rendered":"https:\/\/sites.smith.edu\/americanhousewife\/?p=177"},"modified":"2023-04-21T19:27:10","modified_gmt":"2023-04-21T23:27:10","slug":"almond-cookies","status":"publish","type":"post","link":"https:\/\/sites.smith.edu\/americanhousewife\/almond-cookies\/","title":{"rendered":"Almond Cookies"},"content":{"rendered":"\n

Transcription<\/h2>\n\n\n\n

1 c. oleo<\/p>\n\n\n\n

2 egg yolks<\/p>\n\n\n\n

1 c. sugar<\/p>\n\n\n\n

1\/2 tsp. lemon juice<\/p>\n\n\n\n

3\/4 tsp. vanilla<\/p>\n\n\n\n

3\/4 tsp. almond [extract?]<\/p>\n\n\n\n

2 c. flour<\/p>\n\n\n\n

1 tsp. baking powder<\/p>\n\n\n\n

1\/8 tsp. salt<\/p>\n\n\n\n

1 (4 oz) pkg whole almonds, toasted<\/p>\n\n\n\n

Cream oleo & sugar, add egg yolks, flavorings, dry ingredients.<\/p>\n\n\n\n

Form into 1 inch balls, place on ungreased cookie sheets 2 inches apart.<\/p>\n\n\n\n

Press almond into each cookie.<\/p>\n\n\n\n

Bake 15-20 mins at 300\u00b0, cool 5 mins.<\/p>\n","protected":false},"excerpt":{"rendered":"

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