| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies | 30 | Servings | |
INGREDIENTS
| 1/2 | c | Butter or margarine, softened |
| 1 | c | Sugar |
| 2 | lg | Eggs |
| 1 1/2 | tb | Coffee liqueur* |
| 2 1/4 | c | All-purpose flour |
| 1 1/2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1 1/2 | tb | Cocoa |
| 1 | cn | Whole almonds (6-ounce) |
INSTRUCTIONS
Combine butter and sugar in a large bowl; beat at medium speed with an electric mixer until light and fluffy. Add eggs, beating well. Mix in liqueur. Combine flour and the next three ingredients; add to butter mixture, beating well. Stir in almonds. Divide dough in half; shape each portion into a 9x2-inch log on a greased baking sheet. Bake at 350F for 30 minutes or until firm. Cool on baking sheet 5 minutes. Remove to wire racks to cool completely. Cut each log diagonally into 1/2-inch thick slices with a serrated knife using a gentle sawing motion. Place on ungreased baking sheets. Bake at 350F 5-7 minutes. Turn cookies over, and bake 5-7 minutes longer. Remove to wire racks to cool. NOTES : * 1 1/2 tablespoons chocolate syrup may be substituted for the liqueur. Posted to EAT-L Digest 04 Jan 97 Recipe by: Southern Living Magazine December 1996 From: Nancy Pallotta <nancee@REX.IMPERIUM.NET> Date: Sun, 5 Jan 1997 11:43:58 -0500
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