| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cookies, Cake mixes | 24 | Servings | ||
INGREDIENTS
| 1 | pk | Pillsbury Loving Loaf Angel Food cake mix |
| 1/2 | c | Water |
| 1/2 | c | Chopped almonds |
INSTRUCTIONS
PILLSBURY CLASSIC COOKBOOKS COOKIES GALORE ***These crisp, double baked fingers have a pleasant almond flavor and are perfect for dunking in coffee or tea. Be sure to store them in a loosely covered container!!***** Heat oven to 350 F. In large bowl, combine cake mix and water at low speed until moistened. Beat 2 minutes at high speed. Fold in almonds. Pour into ungreased 9-inch square pan. Bake at 350 F for 20-30 minutes or until crust is golden brown. turn pan upside-down or cooling rack; cool completely. Remove cake from pan. With serrated knife, cut cake into 3x1-inch bars. Place 2 inches apart on ungreased cookie sheet with long sides of bars down. Bake at 350 F for 5-10 minutes or until bottoms begin to brown; turn. Bake at 350 F for an additional 3-5 minutes or until cut sides are toasted. immediately remove from cookie sheets; cool completely. store in losely covered containers. Makes 24 bars. TIP: For thinner bars, use 13x9-inch pan; bake as directed. HIGH ALTITUDE:(Above 3500 feet): Add 1/4 cup flour and increase water to 2/3 cup. Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999
A Message from our Provider:
“God weeps for you”