| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Gifts, Cookies |
16 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
All-purpose flour |
| 1/2 |
c |
Confectioner's sugar |
| 1/2 |
ts |
Vanilla extract |
| 1/2 |
ts |
Lemon extract |
| 1/2 |
c |
Plus 2 T butter, at room temperature |
| 1/2 |
c |
Chopped almonds |
INSTRUCTIONS
Preheat oven to 325. In a large bowl, combine all ingredients except
almonds. Beat until dough is smooth, comes clean from the side of the bowl,
and gathers into a ball. With lightly floured fingers, press dough evenly
over the bottom of a 9-inch-square ungreased baking pan. Sprinkle almonds
on top and press gently into dough. Using a sharp knife, score into 16
small squares and prick each square twice with a fork. Bake until dough is
barely colored and almonds are lightly toasted, about 20 minutes. Let cool
5 minutes, then cut squares all the way through. Cool completely in pan.
Store cookies in an airtight container for up to two weeks.
Posted to EAT-L Digest 21 Dec 96
Recipe by: Cosmopolitan
From: Cheryl Constantine <Nickaduck@AOL.COM>
Date: Sun, 22 Dec 1996 12:43:22 -0500
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