| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dutch | 1 | Servings | |
INGREDIENTS
| 1 | c | Butter |
| 1 1/2 | c | Packed Brown sugar |
| 1 1/2 | ts | Ground Cinnamon |
| 1 | ts | Baking powder |
| 1/2 | ts | Ground Nutmeg |
| 1/2 | ts | Ground Cloves |
| 1/4 | ts | Salt |
| 1 | Egg | |
| 2 3/4 | c | Flour |
| 1/3 | c | Finely chopped blanched Almonds |
INSTRUCTIONS
Beat butter with mixer on med. High for 30 secs. Add Brown sugar, cinnamon, baking powder, nutmeg, cloves & salt. Beat till combined. Beat in egg. Beat in as much of the flour as you can with the mixer. Stir in remaining flour & the chopped almonds with a wooden spoon. Divide in half. Press a small amount of dough into a well-floured wooden cookie mold; unmold on greased Cookie sheet. Repeat. OR: Roll dough to 1/8 in. thickness on a lightly floured surface. Cut into desired shapes. Decorate with Almonds. Place 1 in. apart on greased sheet. Bake 350 for 8 to 10 min. or till edges are lightly browned. Cool on cookie sheet for 1 min. Transfer to wire racks; cool. Makes 90 Posted to Bakery-Shoppe Digest V1 #445 by William Penewit <[email protected]> on Dec 10, 1997
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