Big Soft Almond Cookies
Yield
2 servingsPrep
25 minCook
15 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
salted, room temperature |
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
almond filling
canned |
* |
| ¼ | cup |
milk
|
|
| 3 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
almonds
sliced. blanch |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
salted, room temperature |
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
almond filling
canned |
* |
| 59 | ml |
milk
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
almonds
sliced. blanch |
|
Directions
Heat oven to 350℉ (180℃).
In a mixing bowl, cream together butter and sugar until smooth.
Add eggs and blend.
Add almond filling and milk and blend again.
In a separate bowl, mix together flour, baking soda, and salt and add to the creamed mixture.
Scoop 2 rounded tablespoons of dough and roll together to form each cookie.
Drop dough onto lightly greased cookie sheets, spacing the cookies 2 inches apart.
Press sliced almonds onto tops.
Bake until cookies are lightly golden and firm to the touch, about 15 minutes.
Using a spatula, transfer cookies to a rack and let cool.
