Almond Cookies #2
Yield
servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| 1 | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
almond extract
|
*
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cream of tartar
|
|
| 1 | cup |
almonds
sliced, toasted |
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 237 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 1.3 | ml |
almond extract
|
*
|
| 591 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
cream of tartar
|
|
| 237 | ml |
almonds
sliced, toasted |
|
| 1 | x |
powdered sugar
|
*
|
Directions
Beat butter in mixing bowl until light and creamy.
Beat in sugar, then egg.
Beat in vanilla and almond extracts. Sift together flour, baking soda and cream of tartar.
Beat into creamed mixture until blended.
Stir in almonds. Roll dough on lightly floured surface to ¼ inch thickness.
Cut out with 2¼ inch round cutter.
Bake on buttered baking sheets at 375~ 7 to 8 minutes or until lightly browned around edges.
Remove to wire rack to cool.
Sprinkle with powdered sugar to taste.
