Almond Cookies

 Almond Fudge

2 cups sugar

½ cup sour cream

1/3 cup light corn syrup

2 tablespoons butter

1 cup almonds toasted

¼ teaspoon almond extract

Combine first 4 ingredients in a small Dutch oven; bring to a boil. Cover and boil for 3 minutes. Uncover and cook, without stirring until mixture registers 232 degrees. On a candy thermometer. Remove from heat; let stand for 15 minutes.

Add almonds and almond extract; beat with a wooden spoon until fudge thickens (about 5 minutes).

Pour mixture into a buttered 8 inch square pan. Cover and chill; cut into squares to serve.