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Italian christmas cookie
2 pkg. active dry yeast
1/4 cup warm water
2 cups butter -- (4 sticks) softened
1 cup sugar
1 egg
1/2 teaspoon almond extract
4 1/2 cups sifted flour
Red and green colored sugar
Dissolve yeast in warm water. Cream together butter and sugar. Beat until light and fluffy. Beat in egg. Blend in dissolved yeast. Gradually stir
in flour. Chill dough for about 2 hours. Shape into 3/4" balls. Dip one side in
red sugar, the other in green sugar, leaving a clear stripe down the center.
Place on buttered cookie sheets. Bake in pre-heated 375 degree oven for 10-12 minutes, or until lightly browned. Remove from immediately to
wire racks to cool. Can be frozen
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