Dutch Cookies
Yield
1 batchPrep
30 minCook
15 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | cup |
butter
or margarine |
|
| 1 | cup |
brown sugar
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | each |
egg yolks
|
*
|
| 1 | each |
egg whites
slightly beaten |
*
|
| ¼ | cup |
sugar
|
|
| ½ | teaspoon |
cinnamon
|
|
| ¾ | cup |
almonds
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 0.6 | ml |
salt
|
|
| 237 | ml |
butter
or margarine |
|
| 237 | ml |
brown sugar
|
*
|
| 5 | ml |
vanilla extract
|
|
| 1 | each |
egg yolks
|
*
|
| 1 | each |
egg whites
slightly beaten |
*
|
| 59 | ml |
sugar
|
|
| 2.5 | ml |
cinnamon
|
|
| 177 | ml |
almonds
sliced |
|
Directions
Stir together flour and salt.
In a large mixer bowl, beat butter or margarine with electric mixer on medium speed for 30 seconds.
Add brown sugar and vanilla; beat until fluffy.
Add egg yolk; beat until well combined.
Stir dry ingredients into sugar mixture, mixing well.
Pat batter evenly in a ungreased 15 x 10 x 1" baking pan.
Brush top with beaten egg white.
Combine sugar and cinnamon; sprinkle evenly over top.
Sprinkle almonds over all.
Bake in 350℉ (180℃) oven for 15 to 18 minutes or until light brown.
Cut into 1½ inch diamonds while warm.
Cool in pan.
Remove from pan with spatula.
