3 1/3 cups sifted all-purpose flour
2 3/4 cups sifted cake flour
1 1/4 teaspoons salt
2 cans (8 ounces each) almond paste
1 pound butter or margarine, softened
2 cups sugar
1 1/2 teaspoons vanilla
Sift the two flours and salt together. Crumble almond paste with fingers into a bowl; add butter, mixing with hands until thoroughly blended and smooth.
Beat in sugar, eggs, and vanilla with an electric mixer until the mixture is light and fluffy. Add flour, a third at a time, beating well after each addition. Use a wooded spoon if the dough is too heavy for a mixer.
Divide dough into four equal parts. Wrap in plastic wrap and chill at least one hour before using.
The dough may be sliced and baked or shaped for a variety of cookies. Bake in a 350-degree oven 8 to 10 minutes.
Makes 8 3/4 cups of Cookie Dough.