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- First cream the butter, add sugar gradually, eggs slightly beaten, flour, and flavoring.
- Drop by spoonfuls on an inverted buttered dripping-pan.
- Spread very thinly, using a knife, in circular shapes about three inches in diameter.
- Sprinkle with almonds, and bake in a slow oven.
- Remove from pan, and shape at once over the handle of a wooden spoon.