| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Swedish |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
(1 stick) margarine |
| 1/3 |
c |
Sugar |
| 1/2 |
ts |
Almond extract |
| 1 2/3 |
c |
All-purpose flour |
| 2/3 |
c |
Ground or very finely chopped almonds |
| 1/4 |
c |
Water |
| 1/3 |
c |
Powdeed or confectioners' sugar |
|
2 |
doz. cookies. |
INSTRUCTIONS
Preheat oven to 375 F. Spray cookie sheets with cooking spray or line with
aluminum foil. Set aside. Using an electric mixer at medium speed, cream
margarine, sugar, and almond extract together until fluffy. Add flour,
nuts, and water to the creamed mixture and mix at medium speed to blend.
Turn the dough out onto a lightly floured board, knead lightly, and divide
into 24 portions of 1 tblsp ( a level No. 60 dipper ) each. Shape each
portion into a roll about 4 inches long with tapered ends, Form the rolls
into crescents and place them on the prepared cookie sheets. Bake for 8 to
10 minutes or until lightly browned on the bottoms. Dredge the warm
crescents in powdered sugar and place on wire racks to cool to room
temperature. Store in an airtight container or freeze until needed. Yields
calories 103, carbohydrate 12 g, protein 2g, fat 6g, sodium 45mg,
cholesterol 0 mg (per serving) **Cholesterol-Free Cakes & Cookies by Mabel
Cavaiani
Posted to EAT-L Digest 12 Sep 96
From: "Anita M. Cousar" <Aaliyah618@AOL.COM>
Date: Fri, 13 Sep 1996 20:26:48 -0400
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”