ALMOND BUTTER COOKIES
From Tulsa World (date unknown):

Harry Schwartz says preparing the following almond butter cookie recipe has become one of his Christmas Eve traditions. “On that special night, we serve them with hot chocolate for dunking and always leave at least five by the fireplace for Santa!” Schwartz writes in his book, “Easygoing Entertaining.”

1 cup unsalted butter
3 cups brown sugar
1 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1 1/2 cups slivered almonds

Cream butter, sugars, eggs, and extracts. Mix in flour and baking powder; fold in almonds. Drop by heaping teaspoonfuls about 2 inches apart on non-stick, heavy cookie sheet.

Bake in preheated 350-degree oven about 12 to 15 minutes, or until edges are brown and centers puff up and also begin to brown. Remove from oven; allow to cool for 5 minutes on tray. Transfer to rack until thoroughly cooled. Store in airtight container.

Yields approximately 36 cookies.