• 1 cup sugar
• Extra sugar for pressing
• 1-1/4 cup quick-cooking oatmeal
• 1-1/3 cup flour
• 1 tsp baking powder
• 1 cup (2 cubes) butter
• 1 tsp almond extract
• 1 tsp vanilla
• Coarsely chopped almonds, or cashews,
pecans or walnuts

Preheat oven to 350. Mix the 1 cup of sugar, flour, oatmeal, and baking powder in a large bowl. Lightly cream the butter, add the almond and vanilla flavorings, then stir in the dry ingredients. Refrigerate the dough at least thirty minutes. Form into cylinders 1" in diameter, roll in the chopped nuts until coated all around, then return to the refrigerator for 10 minutes. Slice the cylinders into 1" thick rounds. Prepare two small plates - one with sugar in it, the other with water. Place the cookie rounds well-spaced apart on a cookie sheet. Dip the bottom of a glass in the water, shake off excess water, dip it in the sugar, then press the top of a cookie to flatten it. Repeat until all cookies are pressed. Bake for about 12 minutes, until the edges of the cookies just begin to turn golden.