| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Cookies, Nuts |
72 |
Servings |
INGREDIENTS
| 3/4 |
c |
(1-1/2 sticks) butter; room temp |
| 6 |
tb |
Sugar |
|
|
=AB ts almond extract |
| 2 |
c |
Flour |
| 1/8 |
ts |
Salt |
| 1 |
|
Egg white; beaten to blend (glaze) |
| 1/3 |
c |
Minced blanched almonds |
| 1/8 |
ts |
Cinnamon |
INSTRUCTIONS
Cream butter with 4 tb sugar and almond extract until light and fluffy.
Sift together flour and salt. Beat into butter mixture. Gather dough into
ball; flatten into disc Wrap in plastic and refrigerate 1 hour.
Preheat oven to 350. Roll dough out on lightly floured surface to 1/8-inch
thickness. Using fluted pastry wheel, cut dough into 1x2-inch strips.
Arrange on ungreased baking sheets. Brush with glaze. Combine remaining 3
tb sugar, almonds and cinnamon. Sprinkle over strips. Bake until golden
brown around edges, about 10 minutes. Cool cookies on racks.
Cooking with Bon Appetite Cookies, 1987 Posted to MM-Recipes Digest V4 #208
by PMCiesla@aol.com on Aug 9, 1997
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