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Whip butter with sugar until soft and creamy. Continue beating and add vanilla, almond extract, flour and salt. Add almonds. Remove from mixer.
Place dough on a floured surface and knead lightly.
Take small amounts of dough and roll into 2.5-inch long (5 cm) tubes and shape them like a horseshoe. Place cookies on a lightly greased pan and bake at 325°F (160°) for 15 to 18 minutes.
30 – 35 cookies
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