Almond Shorts
This recipe is a tradition in my husband's Swedish family. It makes enough cookies to feed the Swedish Army.
Yield
168 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 1 | cup |
brown sugar
|
*
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
vinegar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 1 | pound |
butter
|
|
| 6 | cups |
all-purpose flour
|
|
| ⅔ | cup |
almonds
slivered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 237 | ml |
brown sugar
|
*
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
vinegar
|
|
| 5 | ml |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 453.6 | g |
butter
|
|
| 1.4 | l |
all-purpose flour
|
|
| 158 | ml |
almonds
slivered |
*
|
Directions
Combine sugars, baking soda, vinegar, and vanilla. Stir in eggs. Cut butter into small pieces and work into mixture. Add flour, a cup at a time, and mix well. Knead in almonds. Gather dough into ball and divide into five equal pieces.
Roll each piece into a cylinder. If you wish, roll each cylinder in colored sugar. Wrap in wax paper and refrigerate overnight.
Preheat oven to 350℉ (180℃). Cut each log into ¼ inch slices. Bake on ungreased cookie sheet for 8 minutes.
