- ¾ cup butter
- ½ cup sugar
- 1 egg
- 2 teaspoons vanilla
- 2 cups self-rising flour
- ½ teaspoon salt
- 2 cups ground Brazil nuts
- Powdered sugar
- Cream butter
- Add sugar gradually and cream well
- Stir in egg and vanilla and beat until light and fluffy
- Sift together flour and salt. Then add to creamed mixture
- Add in Brazil nuts, mix thoroughly
- Shape into balls about 2/3 inch in diameter
- Place on non-greased cookie sheet and bake in pre-heated 350 degree oven for 20 minutes
- When cool roll in powdered sugar
*Makes about 7 dozen cookies.
It’s been almost 4 months since my last gedcom update. I didn’t take the time to compute how many documents or individuals were added but I can honestly say, it was not a small amount. I plan on making gedcom updates monthly to reflect my work.
The main reason it’s taking more time is I’m also reconciling my records with the new FamilySearch FamilyTree as well as combining the many duplicate records that are out there…and there are many. Some individuals had more than 6 records! It takes a lot of work combining these records as well as adding all my sources as well.
Why do all this work? I spend alot of my time working on this project. It’s one of my life goals (besides being the best husband and father that I can be!) to have as complete a family history as possible, not just for myself but for later generations! I try to be as thorough as I can. Heck, I’m still learning and fixing mistakes I’ve made myself in the past 20 years. Family history is a continual learning curve. Take that and add all the FamilySearch submissions and you have a handful!
By taking the time now, adding my sources and reasons why I believe my information is the most correct should ensure less mistakes in the future.
How can you help? Be patient as I work. Pray for me. Ask questions! Send more information my way including photos of significant events.
Recipe provided by my dad, Ben Doddema.
- 3 ¼ cups flour
- 3 teaspoons baking powder
- 1 1/3 cup sugar
- 1 ½ cup Oleo or butter
- 2 tablespoons milk
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- Mix all dry ingredients completely
- Add oleo, vanilla, and almond extract
- Work dough with hands until you can form a ball
- Roll to about ¼ inch thick on lightly floured board
- Cut into 1 ½ inch squares
- Brush tops lightly with milk and decorate with blanched almond slices
- Place on ungreased baking sheet
- Place in preheated 400 degree oven for about 8 minutes or until lightly brown