2 c Flour
1 1/4 c Butter
2/3 c Sugar
1 3/4 c Almonds; grated
1 ds Cinnamon
4 tb Apricot jam
1 c Sugar
1/2 c Water
4 1/2 oz Chocolate
1 tb Butter
Work flour, butter, sugar almonds and cinnamon into a dough. Roll out 1/8″ thick. Cut with round cutter 2 1/4-2 1/2 “in diameter. Bake on baking
sheet 325 for 10-15 min. Cool. Put together in pairs with jam. ICING: Cook sugar with water until it spins a heavy thread. Melt chocolate in double boiler, add butter. Add hot syrup gradually, stirring constantly until smooth and cook until mixture coats a spoon. Top cookies with icing. —–