Slice-And-Bake Almond Crisps
Yield
80 cookiesPrep
10 minCook
10 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
softened |
|
| ½ | cup |
brown sugar
packed |
*
|
| ½ | cup |
sugar
granulated |
|
| 1 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 ⅓ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 ¼ | cups |
almonds
toasted, unblanched, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| 118 | ml |
brown sugar
packed |
*
|
| 118 | ml |
sugar
granulated |
|
| 1 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 552 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 296 | ml |
almonds
toasted, unblanched, chopped |
*
|
Directions
In large bowl, beat together butter, brown sugar and granulated sugar until light and fluffy; beat in egg and vanilla.
Combine flour, baking soda and salt; gradually beat into butter mixture.
Stir in almonds.
Shape into four 4-inch long logs.
Wrap and freeze for 2 hours or until firm.
Cut into slices about ⅛ inch thick; Bake on greased baking sheet in 375℉ (190℃) 190C oven for 8 to 10 minutes or until golden.
Remove to rack and let cool.
Press a sliced almond into the centre of each cookie before baking for fancier presentation.
[Cookies can be stored in airtight container for up to 1 week or frozen for up to 1 month.]
Makes 80 cookies, or 20 cookies per log.
