Almond Brickle Sugar Cookies
Yield
servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
butter
softened |
|
| 1 | large |
eggs
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 6 | ounces |
almond brittle
bits |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 237 | ml |
butter
softened |
|
| 1 | large |
eggs
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
vanilla extract
|
|
| 173.4 | ml/g |
almond brittle
bits |
* |
Directions
Preheat oven to 350℉ (180℃). In large mixer bowl combine all ingredients except almond brickle bits. Beat at medium speed, scraping bowl often, until well mixed (2 to 3 minutes). Stir in almond brickle bits.
Shape rounded teaspoonsfuls of dough into 1-inch balls, place 2 inches apart on greased cookie sheets. Flatten to ¼ inch thickness with bottom of glass dipped in sugar.
Bake for 8 to 11 minutes, or until edges are very lightly browned.
