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Cookies with Nuts
Tonilles (made with butter, sugar, flour, filberts or almonds and honey)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Favorite Recipes from House & Garden" (1958)

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4 ounces butter
3/4 cup sugar
1 1/4 cups flour
3 ounces ground filberts or almonds (un-blanched)

For inbetween cookie sandwich

For dusting
Confectioners' sugar


Cream the butter, add the sugar and beat until light and fluffy.

Mix in the flour and work until it is well distributed.

Add the ground nuts.

Turn mixture out onto a pastry board and roll out a little less than 1/2 inch thick.

Cut in 1 1/2 rounds with a cookie cutter.

Bake on a cookie sheet at 350 degrees until a delicate brown, about 8-10 minutes.

Remove, cool, sandwich two rounds together with honey, dust each sandwich with confectioners' sugar.

Makes 12.


This recipe was taken from "Favorite Recipes from House & Garden." It was published in New York by Simon and Schuster in 1958. For the complete copyright-free book visit www.archive.org. Photo: Mary Melfi.

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