| 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
<counsel@erinet.com> on Dec 10, 1997
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