Best: Slice-and-bake Almond Crispscookies 1 cup butter, softened 1/2 cup packed brown sugar 1/2 cup granulated sugar 1 egg 1 teaspoon vanilla 2 1/3 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/4 cup toasted unblanched almonds, chopped In large bowl, beat together butter, brown sugar and granulated sugar until light and fluffy; beat in egg and vanilla. Combine flour, baking soda and salt; gradually beat into butter mixture. Stir in almonds. Shape into four 4-inch long logs. Wrap and freeze for 2 hours or until firm. Cut into slices about 1/8-inch thick; Bake on greased baking sheet in 375F 190C oven for 8-10 minutes or until golden. Remove to rack and let cool. Press a sliced almond into the centre of each cookie before baking for fancier presentation. [Cookies can be stored in airtight container for up to 1 week or frozen for up to 1 month.] Makes 80 cookies, or 20 cookies per log. Source: Canadian Living magazine, Apr 95 Presented in article by Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com |
