Best: Slice-and-bake Almond Crisps
Packed brown sugar
Toasted unblanched almonds,
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.
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
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
[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