Almond Grahams Cookies (Esther Tite)
- 2 sticks butter
- 1/2 cup sugar
- 4 oz. sliced almonds
Line a 14 x 16 cookie sheet with foil,
Break apart graham crackers and place end to end,
Covering the foil with the crackers.
In sauce pan, cook 2 sticks butter
1/2 cup sugar
Boil hard for no longer than 2 minutes
Take off the stove and spoon evenly over all the crackers,
Sprinkle the almonds evenly over the crackers.
Bake 8 minutes or until mixture is bubbly,
Watch carefully as it burns easily.
Separate the crackers while still warm. yummy