| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cookies, Kump |
24 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 1/3 |
c |
Light brown sugar (firmly packed) |
| 1/4 |
c |
Sifted flour |
| 1/4 |
c |
Whipping cream; plus |
| 1 |
tb |
Whipping cream |
| 3/4 |
c |
Finely chopped almonds |
| 4 |
oz |
Semisweet chocolate |
| 3 |
tb |
Butter |
INSTRUCTIONS
PREHEAT OVEN TO 350F. Cream butter and sugar until light and fluffy. Stir
in flour alternately with cream, then mix in almonds. Drop teaspoons of
batter 3-inches apart on greased and floured baking sheets. With a knife
dipped in cold water, spread the batter into 2-inch rounds. Bake for 12
minutes. Cool 1-or-2 minutes on baking sheets then transfer to wire racks.
If cookies become hard to remove, return to the oven for 1-or-2 minutes to
soften. Melt chocolate with butter and cool slightly. Spread over bottoms
of cookies.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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