Side Pannel
Best: Slice-And-Bake Almond Crisps
Best: Slice-And-Bake Almond Crisps
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cookies
Ingredients List
- 1 c Butter, softened
- 1/2 c Packed brown sugar
- 1/2 c Granulated sugar
- 1 Egg
- 1 ts 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.
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.
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