Vanilla-Almond Cookies
Yield
12 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 3 | teaspoons |
baking powder
|
|
| ½ | cup |
butter
|
|
| 3 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
almonds
finely chopped |
*
|
| ½ | cup |
milk
warm |
|
| 2 | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 118 | ml |
butter
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 237 | ml |
almonds
finely chopped |
*
|
| 118 | ml |
milk
warm |
|
| 1E+1 | ml |
vanilla extract
|
|
Directions
Sift the flour with baking powder.
Cream butter in a bowl until very light.
In separate bowl, beat eggs with sugar unti thick and light and add to the butter.
Add almonds and flour, and mix well.
Blend in the milk and vanilla, and knead to make a fairly stiff dough.
Pinch off small pcs. of the dough and shape them between the palms of your hands into flat rounds.
Place on a buttered sheet and bake in preheated 300 F. oven for abt. 15 min. Cool and serve.
