Yield: 80 Cookies
Measure | Ingredient |
---|---|
1 cup | Butter, softened |
½ cup | Packed brown sugar |
½ cup | Granulated sugar |
1 \N | Egg |
1 teaspoon | Vanilla |
2⅓ cup | All-purpose flour |
½ teaspoon | Baking soda |
½ teaspoon | Salt |
1¼ cup | Toasted unblanched almonds, chopped |
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 ⅛-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@...
Posted to MM-Recipes Digest V3 #343 From: "Paul A Meadows" <PA_Meadows@...> Date: Sat, 14 Dec 96 22:04:09 UT