| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Niger |
Toohot01 |
24 |
servings |
INGREDIENTS
| 3/4 |
c |
Unsalted butter; softened |
| 1 |
c |
Sugar |
| 1 |
|
Egg |
| 1 |
tb |
Vanilla |
| 1/2 |
ts |
Almond extract |
| 2 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Coarsely-chopped almonds |
| 1/4 |
c |
Whole unpeeled almonds |
| 1/4 |
c |
Cocoa powder |
| 1/4 |
c |
Confectioners' sugar |
INSTRUCTIONS
Preheat oven to 350 degrees. In a large bowl, cream butter and sugar
together until fluffy. Beat in the egg, vanilla, and almond extract.
Sift the flour over the top, add the salt and the chopped almonds and
fold to combine. Pull off little pieces of the dough and roll them
into balls about 1-inch in diameter, enclosing a whole almond in the
center of each one. Place on an ungreased baking sheet and bake on
the center rack of the oven for 15 to 20 minutes, until light brown.
Transfer to racks to cool slightly. When cool enough to handle, roll
1/2 of the cookies in the cocoa powder, and the remaining 1/2 in the
confectioners' sugar. Serve warm or return to the rack to cool. This
recipe yields about 2 dozen cookies.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6236 broadcast
04-03-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-16-1997
Recipe by: Susan Feniger and Mary Sue Milliken
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