1/3 cup butter Jordan almonds
1 cup powdered sugar 1 tablespoon breakfast cocoa
2 eggs 2 tablespoons sugar
1 cup flour 1/4 teaspoon powdered cinnamon 1/3 teaspoon salt 1/4 teaspoon vanilla
Cream the butter, add sugar, eggs well beaten, flour, and salt. Spread mixture on bottom of a buttered inverted dripping-pan, decorate with almonds blanched and cut in strips, and bake in slow oven. Cut in desired shape, using heart, spade, and diamond shaped cutters before removing from pan. To give variety, divide mixture in halves. To one-half add sugar, cocoa, cinnamon, and vanilla, then spread on pan and sprinkle with shredded cocoanut.