Honorable mention in Sunday Times Activities in the Kitchen (reference)
Ingredients:
¼ lb (113 g) butter
½ cup of sugar
1 cup s.r. flour
1 egg
1 teaspoon almond essence
almonds
Method:
Beat butter and sugar to a cream then break in egg
Add almond essence and beat well
Add sifted flour and mix well
Roll into balls about the size of a large marble and put on well greased cold trays allowing room for them to spread
Press half an almond on each ball then bake for 10 - 12 minutes
Submitted by Mrs N. Banks, 10 Marmion-street, East Fremantle