Best slice-and-bake almond crisps
80 Cookies
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter, softened |
| ½ | cup | Packed brown sugar |
| ½ | cup | Granulated sugar |
| 1 | Egg | |
| 1 | teaspoon | Vanilla |
| 2⅓ | cup | All-purpose flour |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1¼ | 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 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