Best: Slice-and-bake Almond Crisps
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Canadian | Cookies | 80 | Cookies |
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 | t | Baking soda |
| 1/2 | t | Salt |
| 1 1/4 | c | Toasted unblanched almonds |
| chopped |
INSTRUCTIONS
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 [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: there is no substitute”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 59
Calories From Fat: 31
Total Fat: 3.5g
Cholesterol: 8.4mg
Sodium: 35.9mg
Potassium: 28.3mg
Carbohydrates: 6.2g
Fiber: <1g
Sugar: 2.6g
Protein: 1g