Do you make these every Christmas? Me too. They are one of my favorite cookies and the trick to making them unforgettable is to be generous with the sliced almonds and the icing. I never rolls these cookies - just press them into shape on your slipat pads. I made these last week for my Sunday School class and then nibbled on them all through Relief Society. They are delicious.
1/2 cup butter 1 cup white sugar 1 egg 1/2 teaspoon almond extract 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt | 1/2 cup sliced almonds 2 tablespoons milk 1 cup confectioners' sugar 1/4 teaspoon almond extract 1/4 cup milk |
| 1. | Preheat oven to 325 degrees F (165 degrees C). |
| 2. | In a medium bowl, cream butter and sugar. Add egg and almond extract; mix until fluffy. Stir in flour, baking powder and salt; mix well. |
| 3. | Divide dough into 4 pieces, and roll each one into a log about 12 inches long. Place 2 logs per cookie sheet 4 to 5 inches apart. Flatten each roll by hand until it is about 3 inches wide. Brush flattened roll with milk and sprinkle with sliced almonds. |
| 4. | Bake in preheated oven 12 to 15 minutes or until edges are slightly browned. While the cookies are still warm, cut them crosswise at a diagonal, into slices about 1 inch wide. When cool, drizzle with almond icing. |
| 5. | Almond icing: In a small bowl, stir together powdered sugar, almond extract, and milk until smooth. Drizzle over the cookies. |
No comments:
Post a Comment