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| 2 | cups | butter | |
| 2 | cups | sugar | |
| 1/3 | cup | sour cream | |
| 4 | cups | flour, all-purpose | |
| 1/2 | teaspoon | salt | |
| 1/2 | teaspoon | baking soda | |
| 1/2 | teaspoon | cloves | ground |
| 1/2 | teaspoon | nutmeg | |
| 1 | cup | almonds | sliced |
Cream butter and sugar until fluffy. Dissolve soda in sour cream.
Sift flour, salt, cloves and nutmeg together. Add dry ingredients gradually to sour cream, mixing after each addition.
Add almonds. form rolls of dough about 2 inch in diameter.
Wrap rolls in waxed paper and chill overnight. When ready to bake, cut into 1/4 inch slices and bake in preheated oven at 400~F for 12 minutes or until golden brown.
This dough may be kept refrigerated about 2 weeks or frozen for later use.
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Have you ever patronized a restaurant that doesn't have salt and pepper on the table? The assumption is that the food is already properly seasoned...
I just made this coffee cake this afternoon and it is very good. A scoop of icecream would be really good!! However, just a note to everyone that it calls for 4 teaspoons of salt. I think this is a typo. I used 1/2 teaspoon and it was really good - I really do think 4 teaspoons would be way too much.