Condensed Milk Pound Cake ~ the real Sara Lee?

I hope you guys have enjoyed the pictorial approach to my recipes.  I'm not much of a words person; my brain thinks in pictures and colours, and those are so much easier for me than words.  

Earlier this evening, I indulged in a new table runner - and here on this blog it makes its debut.  

What do you think of it?

This recipe was inspired by Baking Fiend's Condensed Milk Pound Cake, who declared it "definitely a good recipe"!  And after giving my shot at it, I'd say too that it's definitely a good recipe.
This one's a keeper.

TIP:
I added a handful of raisins into the batter, but they all sank to the bottom.  If you are adding raisins, try sprinkling it on top of the batter instead.

Almond Butter Cookies

These were made for Chinese New Year 2010. 


Ingredients:
225g butter
100g white sugar
20g icing sugar
1 egg
310g plain flour
1/4 tsp salt
1 tsp vanilla extract
1 tsp almond extract


How it was done:
1 - Cream the butter and sugars till light and fluffy.
2 - Beat in the egg.  Then add the vanilla and almond extracts.
3 - Combine the flour and salt, then stir into the sugar mixture. 
4 - Chill the dough for at least 10 min till it firms up a little. 
5 - Transfer the dough to the cookie press and press out onto ungreased cookie pan.
6 - Bake at 180 deg C for 10 min, or till lightly golden at the edges. (200 deg C if using light coloured baking pans.)
7 - Remove and cool on wire racks.