Southern Cornmeal Butter Wafers

• 1 c. (2 sticks) butter, softened
• 1 c. firmly packed brown sugar
• 1 egg
• 1 tsp. vanilla extract
• 1 1/2 c. yellow cornmeal
• 1 1/4 c. unsifted all-purpose flour
• 1/4 c. slivered almonds

1. Preheat oven to 350u0b0.
2. In a medium bowl with an electric mixer, cream butter and sugar until light and fluffy; beat in egg and vanilla and stir in 1 1/4 cups of the cornmeal and the flour. Mix well.
3. Place the remaining 1/4 cup cornmeal in a small bowl or plastic bag.
4. Shape dough into 1-inch balls; coat with cornmeal and place on ungreased cookie sheets 2 inches apart.
5. With the floured bottom of a glass, flatten balls to 1/4-inch thickness; top each with almonds.
6. Bake until cookies are pale gold around the edges, about 8 minutes.
7. Cool on sheets for 1 minute before removing to wire racks.

butter, brown sugar, egg, vanilla extract, yellow cornmeal, flour, slivered almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=361580 (may not work)