| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Dutch |
Cookies, Ethnic |
48 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1/8 |
ts |
Salt |
| 1 |
c |
Butter or margarine |
| 1 |
c |
Brown sugar |
| 1 |
ts |
Vanilla |
| 1 |
|
Egg yolk |
| 1 |
|
Egg white; slightly beaten |
| 1/4 |
c |
Sugar |
| 1/2 |
ts |
Cinnamon; ground |
| 3/4 |
c |
Almonds; sliced |
INSTRUCTIONS
Stir together flour and salt. In a large mixer bowl, beat butter or
margarine with electric mixer on medium speed for 30 seconds. Add brown
sugar and vanilla; beat until fluffy. Add egg yolk; beat until well
combined. Stir dry ingredients into sugar mixture, mixing well Pat batter
evenly in a ungreased 15 x 10 x 1" baking pan. Brush top with beaten egg
white. Combine sugar and cinnamon; sprinkle evenly over top. Sprinkle
almonds over all. Bake in 350 degree oven for 15 to 18 minutes or until
light brown. Cut into 1 1/2" diamonds while warm. Cool in pan. Remove from
pan with spatula.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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