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Best: Sliceandbake Almond Crisps
Author/Submitted by:
Servings: 80
Categories:
Cookies
/
Desserts
/
Pies & Pastries
Ingredients: 1
c
Butter, softened 1/2
c
Packed brown sugar 1/2
c
Granulated sugar 1
Egg 1
t
Vanilla 2 1/3
c
All-purpose flour 1/2
ts
Baking soda 1/2
ts
Salt 1 1/4
c
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
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