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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
1 Tasse | Butter, softened |
1/2 Tasse | Packed brown sugar |
1/2 Tasse | Granulated sugar |
1 | Egg |
1 Teelöffel | Vanilla |
2 1/3 Tasse | All-purpose flour |
1/2 Teelöffel | Baking Soda |
1/2 Teelöffel | Salt |
1 1/4 Tasse | Toasted unblanched almonds, chopped |
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 1/8-inch thick; Bake on greased baking sheet in 375F 190 °C oven for 8-10 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.]
Baird: "Only The Best" Recipe by Canadian Living Test Kitchen
[-=Pam=-] PA_Meadows@msn. Com
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