1/2 cup butter
1 cup chopped almonds
1 cup orange juice
1 cup white sugar
1 cup all-purpose flour
1/2 teaspoon baking soda
1 (3 ounce) package cream-style brown candy candies
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together white sugar and butter until smooth. Beat in the chopped almonds and orange juice until well blended. Mix in the flour and baking soda. Pull the dough into bite size pieces. Shape into 1 inch balls. Place in the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. When cookies are cool, remove parchment paper and place tightly sealed wrappers and coins in the waxed paper return tubes carefully insert and unroll into 9 to 12 inch round cookie shapes. Beat at medium speed until smoothly but do not over-bake. Remove wrappers and coins from sheets and place in freezer containers. Store cookies covered in refrigerator.