| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
1995 |
30 |
servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1 |
c |
Sugar |
| 1/2 |
c |
Slivered almonds; chopped and toasted |
| 3/4 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Vanilla extract |
| 1/4 |
ts |
Almond extract |
| 2 |
|
Eggs |
| 1 |
|
Egg white |
|
|
Vegetable cooking spray |
INSTRUCTIONS
Combine first 5 ingredients in a large bowl. Combine vanilla and next
3 ingredients; add to flour mixture, stirring until well-blended
(dough will be dry).
Turn the dough out onto a lightly floured surface, and knead lightly
7 or 8 times. Shape dough into a 16-inch-long roll. Place roll on a
baking sheet coated with cooking spray, and flatten roll to 1-inch
thickness.
Bake at 350 degrees for 30 minutes. Remove roll from baking sheet to
a wire rack, and let cool 10 minutes. Cut roll diagonally into 30
(1/2-inch) slices, and place, cut sides down, on baking sheet. Reduce
oven temperature to 325 degrees, and bake 10 minutes. Turn cookies
over, and bake an additional 10 minutes (cookies will be slightly
soft in center but will harden as they cool). Remove from baking
sheet; let cool completely on wire rack. S: 2-1/2 dozen (serving
size: 1 cookie).
Nutritional Information: CALORIES 72 (16% from fat); PROTEIN 1.7g;
FAT 1.3g (sat 0.2g, mono 0.7g, poly 0.3g); CARB 13.5g; FIBER 0.4g;
CHOL 15mg; IRON 0.5mg; SODIUM 26mg; CALC 14mg
SOURCE: Cooking Light YEAR: 1995 ISSUE: March PAGE: 130
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