1/4 lb Butter

1/4 lb Margarine

2 c Plain flour

1/2 lb Sharp cheese, grated

1/2 ts Salt

2 c Rice Krispies

Mix thoroughly; form into small balls. Place on greased cookie sheet, mash flat with a fork. Bake at 350 degrees for 10 minutes. Note: This recipe appeared in the Waycross (Georgia) Journal-Herald 17th Annual Cookbook November 16, 1990 and was submitted by Dorothy Strayer of Patterson, Georgia.

1/2 c Canned chicken broth

1/4 ts Almond extract

1 cn Devil chicken spread

3 tb Diced toasted almond

-optional 2 Eggs

1/8 ts Salt

1/2 c Sifted flour

1/4 c Butter

Heat oven to 450 degrees. Bring broth to boil over moderate heat. Add butter and salt. Stir until butter melts. Reduce heat. Add flour all at once. Stir vigorously until mixture can be formed into a ball. Remove from heat and add eggs, one at a time, beating thoroughly after each one. Continue beating until smooth and shiny. Stir in chicken spread, almonds and extract. BLend well. Drop by small teaspoonfuls onto greased cookies sheets and bake 10-12 minutes until golden. Can be made ahead and reheated at 350 degrees for 5-7 minutes. Serve warm.

2 3/4 c Sifted flour

1/2 ts Soda

1 c Butter

1 ts Almond extract

1 c Sugar

1/2 ts Salt

1 Slightly beaten egg

1/3 c Whole almonds

Sift flour, sugar, soda and salt together into bowl. Cut in butter till mixt resembles cornmeal. Add egg and almond extract; mix well. Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie sheet. Place an almond atop each cookie and press down to flatten slightly. Bake at 325 degrees for 15 to 18 mins. Cool on rack.