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
2 hours or until firm.

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 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@...

Related recipes