THIS MONTH’S RECIPE: CAT PAWS

7 oz. Butter
3 oz. Almond Paste
3 oz. Sugar
9 oz. Flour
Coating Chocolate
Confectioners’ Sugar

DIRECTIONS:
Pour cream into a bowl. Knead almond paste and sugar and add to butter and blend well. Then quickly mix in otherwise dough will become crumbly. Fill mixture into pastry bag and squeeze out “paws” onto a battered cookie sheet. Chill. Bake to a light color. Dip halfway into melted coating chocolate or dust Cat Paws lightly with confectioners’ sugar. Bake on Center Rack at 350 degrees for twelve minutes. Store in a tin.