1 pound (4 sticks) margarine, softened
1 cup granulated sugar
3 to 4 teaspoons vanilla extract
1 cup blanched sliced almonds, finely chopped
3 1/2 to 4 cups all-purpose flour
1 cup powdered sugar


Preheat oven to 250F.
In a mixing bowl, thoroughly combine margarine, sugar, vanilla extract and chopped almonds using a rubber spatula. Fold in the flour - you want the dough to be dense enough to handle with your hands. Sometimes it will take more flour to make this happen, so start with 3 1/2 cups and add flour as necessary. Roll spoonfuls of the dough into balls about the size of a small walnut and arrange them on a cookie sheet. Transfer to the oven and bake for 45 minutes to an hour, until the cookies are no longer doughy and are cooked through. Remove the cookies from the oven and, while still hot, roll and toss around in a bowl with the powdered sugar. Once coated, allow to cool. And then they're ready to eat!

Yields: About 4 dozen cookies