| 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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