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Foodgeek: |
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Rating: |
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Servings: |
70 pieces |
Prep. Time: |
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Total Time: |
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Ingredients: |
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3/4 cup butter, softened
3/4 cup shortening
3/4 cup granulated sugar
1 egg
2 tsp. almond extract
1/2 tsp. vanilla
3 cups all-purpose flour
1/2 cup ground almonds
1-1/4 tsp. baking powder
70 blanched whole almonds (about 2/3 cup/150 mL)
1 egg yolk
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Directions:
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In large bowl, beat together butter, shortening and sugar until fluffy. Beat in egg, almond extract and vanilla. In separate bowl, whisk together flour, ground almonds and baking powder; add to butter mixture and stir to form stiff dough.
Roll dough by tablespoonfuls (15 mL) into balls. Place, 2 inches (5 cm) apart, on greased or parchment paper?lined rimless baking sheet; top each with whole almond, pressing into dough. Mix egg yolk with 1 tsp (5 mL) water; brush over cookies.
Bake in centre of 350°F (180°C) oven until edges are light golden, about 15 minutes. Transfer to rack; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)
Canadian Living Magazine
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Comments from olga
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These make very crisp cookies.
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