Best: Slice-and-bake Almond Crisps Recipe
Yield: 80 CookiesRecipe by luhu.jp
Ingredients:
1 cup: Butter, softened
1/2 cup: Packed brown sugar,
1/2 cup: Granulated sugar,
1: Egg,
1 tsp: Vanilla,
2 1/3 cup: All-purpose flour,
1/2 tsp: Baking soda,
1/2 tsp: Salt,
1 1/4 cup: Toasted unblanched almonds, chopped
Directions:
In large bowl, beat together butter, brown sugar and granulated sugar
until light and fluffy; beat in egg and vanilla. Combine flour,
baking soda and salt; gradually beat into butter mixture. Stir in
almonds. Shape into four 4-inch long logs. Wrap and freeze for
2 hours or until firm.
Cut into slices about 1/8-inch thick; Bake on greased baking sheet in
375F 190C oven for 8-10 minutes or until golden. Remove to rack and
let cool.
Press a sliced almond into the centre of each cookie before baking for
fancier presentation.
[Cookies can be stored in airtight container for up to 1 week or
frozen for up to 1 month.]
Makes 80 cookies, or 20 cookies per log.
Source: Canadian Living magazine, Apr 95 Presented in article by
Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test
Kitchen
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
until light and fluffy; beat in egg and vanilla. Combine flour,
baking soda and salt; gradually beat into butter mixture. Stir in
almonds. Shape into four 4-inch long logs. Wrap and freeze for
2 hours or until firm.
Cut into slices about 1/8-inch thick; Bake on greased baking sheet in
375F 190C oven for 8-10 minutes or until golden. Remove to rack and
let cool.
Press a sliced almond into the centre of each cookie before baking for
fancier presentation.
[Cookies can be stored in airtight container for up to 1 week or
frozen for up to 1 month.]
Makes 80 cookies, or 20 cookies per log.
Source: Canadian Living magazine, Apr 95 Presented in article by
Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test
Kitchen
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
Tags
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