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Best: Sliceandbake Almond Crisps

Author/Submitted by:
Servings: 80
Categories: Cookies / Desserts / Pies & Pastries

1  c  Butter, softened
1/2  c  Packed brown sugar
1/2  c  Granulated sugar
1    Egg
1  t  Vanilla
2 1/3  c  All-purpose flour
1/2  ts  Baking soda
1/2  ts  Salt
1 1/4  c  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. 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=-]

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