2 c all-purpose flour, Sifted
1/2 c Sugar
1/4 t Salt
1 c Butter
3/4 c un-blanched almonds, Grated
2 t Vanilla
6 T Butter
1/3 c Half-and-half
2/3 c brown sugar, Packed
2 c Confectioners' sugar
1/2 t Vanilla
pistachio nuts, Chopped
1. Heat oven to 350 degrees. For cookies, sift flour, sugar and salt
Cut in 1 cup butter with pastry blender until mixture resembles coarse
Blend in almonds and vanilla.
Work mixture with fingers until a ball of dough is formed.
Then shape into 1-inch balls.
2. Place balls on greased cookie sheets; make a depression in center of
Bake about 8 minutes; remove from oven.
Dent again and bake about 8 minutes longer; cool.
3. For frosting, blend 6 tablespoons butter, half-and-half and brown
sugar in saucepan.
Boil 2 minutes, stirring constantly; remove from heat.
Cool about 15 minutes, then stir in confectioners' sugar and vanilla.
Beat until smooth and thick.
4. Fill depressions in cookies with butterscotch frosting and sprinkle
frosting with nuts.