| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Infood01 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Allpurpose flour |
| 3/4 |
c |
Margarine or butter; (1 1/2 sticks), |
|
|
; softened |
| 3/4 |
c |
Sugar |
| 1/3 |
c |
Unsweetened cocoa |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Vanilla extract |
| 1/2 |
ts |
Salt |
| 1 |
lg |
Egg |
| 1/4 |
c |
Sliced almonds; toasted |
INSTRUCTIONS
About 2 1/2 hours before serving or early in the day
In large bowl, with mixer at low speed , beat all ingredients except
almonds until mixture is well blended. With hands, knead until mixture
forms a ball and is smooth. (chop toasted almonds: place on plate.
Preheat oven to 350 degrees F. Working with half the cookie dough,
with hands, on unfloured work surface, roll 1 tablespoon of dough at
a time into a 10inch long rope Shape rope into a loopshape pretzel.
Gently press pretzel cookies, topside down, into chopped almonds.
Place cookies, almond-side up, about 1/2 inch apart (in ungreased
large cookie sheet. Bake pretzels cookies, 15 minutes or until
cookies begin to brown on bottoms. With pancake turner, remove
cookies to wire racks to cool. Repeat with remaining dough. Store
cookies in tightly covered container.
Yield: Makes about 3 dozen
Converted by MC_Buster.
NOTES : Recipe Courtesy of Lori Perlmutter and Good Housekeeping
Recipe by: IN FOOD TODAY SHOW# INL038
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Who hears \”Depart from me, for I never knew you\”?”