Almond Refrigerator Cookies
Yield
servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
butter
|
|
| 2 | cups |
sugar
|
|
| ⅓ | cup |
sour cream
|
|
| 4 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
cloves
ground |
|
| ½ | teaspoon |
nutmeg
|
|
| 1 | cup |
almonds
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
butter
|
|
| 473 | ml |
sugar
|
|
| 79 | ml |
sour cream
|
|
| 946 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
cloves
ground |
|
| 2.5 | ml |
nutmeg
|
|
| 237 | ml |
almonds
sliced |
|
Directions
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 ¼ 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.
