Servings
Make about 60 cookies.

Ingredients
5 Egg whites
1 1/2 c Sugar
1/4 tsp Salt
1 c Unsalted butter (melted and cooled)
1 c Flour
1/2 tsp Almond extract
Messages/5 dozen

Steps
Pre-heat oven to 375 degrees.
Put egg whites in a bowl, next add the sugar and salt and stir until the sugar has dissolved and the mixture is thick and shiny.
Gradually beat butter into egg white mixture.
Next stir in the flour and add almond extract.
Using a measuring spoon, drop by teaspoonfuls, well apart, onto a greased or non-stick baking sheet.
Bake only 1 sheet at a time for 7-8 minutes, or until the edges are lightly browned.
Working quickly, place a message in the center of each cookie, and fold in half while still warm.
Place the still-warm folded cookies in cool muffin tins to shape.
Cool completely before storing.

Ingredients
1 cup shortening
3/4 cup sugar
2 eggs
1 tbsp almond extract
2-1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup blanched almond halves
1 egg beaten

Steps
Preheat the oven to 375 degrees.
In a large bowl with electric mixer, cream together the shortening and sugar, then beat in the eggs, one at a time, and mix well.
Add the almond extract.
In another bowl, sift together the flour, baking soda, and salt.
With a wooden spoon, gradually stir the flour mixture into the shortening.
The dough should be fairly firm.
Divide the dough in half and roll each into a log, about 1-1/2 inch in diameter.
Wrap in waxed paper and refrigerate for 4 hours.
Cut the dough crosswise into 1/4 inch thick slices.
Place cookies on an ungreased cookie sheet.
Top each cookie with an almond half.
Brush cookies lightly with beaten egg.
Bake for about 10 minutes, or until light golden brown.

Servings
Make approx. 4 dozen cookies

Ingredients
6 oz Pkg semi-sweet -chocolate bits
6 oz Pkg butterscotch pieces
3 oz Can Chinese noodles
7 1/2 oz Can salted Spanish Peanuts

Steps
Melt chocolate and butterscotch chips over hot water (a dbl boiler works best)
Add noodles and peanuts.
Drop by spoonful on wax paper.
Keep mixture hot while spooning.
Chill until firm.

Ingredients
1 cup shortening
3/4 cup sugar
2 eggs
1 tbsp almond extract
2-1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup blanched almond halves
1 egg beaten

Steps
Preheat the oven to 375 degrees.
In a large bowl with electric mixer, cream together the shortening and sugar, then beat in the eggs, one at a time, and mix well.
Add the almond extract.
In another bowl, sift together the flour, baking soda, and salt.
With a wooden spoon, gradually stir the flour mixture into the shortening.
The dough should be fairly firm.
Divide the dough in half and roll each into a log, about 1-1/2 inch in diameter.
Wrap in waxed paper and refrigerate for 4 hours.
Cut the dough crosswise into 1/4 inch thick slices.
Place cookies on an ungreased cookie sheet.
Top each cookie with an almond half.
Brush cookies lightly with beaten egg.
Bake for about 10 minutes, or until light golden brown.