This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
1/2 cupful butter
1/2 cupful powdered sugar
1 1/2 cupfuls pastry flour
3 egg yolks
1/2 cupful chopped almonds
1/2 teaspoonful vanilla 1/4 teaspoonful almond extract 1/4 cupful chopped pistachio nuts
Cream the butter until soft, then beat in the sugar, egg yolks, almonds and flavoring. Work in the flour, form into balls the size of a walnut, and roll gently in the powdered sugar and pistachio nuts. Set an inch apart on a slightly oiled and floured cookie sheet, press a pistachio nut on the top of each one and bake about fifteen minutes in a moderate oven. Half of the mixture may be decorated with candied cherries, if desired, in place of the pistachio nuts.
1/2 cupful sugar 1 tablespoonful melted butter or oleomargarine
1/4 teaspoonful salt 1 teaspoonful vanilla 2 1/2 cupfuls rolled oats
Beat the eggs light, and whip in the sugar. Add the other ingredients in the order given, and mix thoroughly. Drop from a teaspoon onto a well-oiled cookie sheet, shaping into symmetrical rounds. Bake in a moderate oven.