Love love this Recipe that is easy and a crowd pleaser
Makes about 2 dozen pieces
(You can make a chocolate chip version of this easy cookie, replace the almond extract with vanilla extract, use walnuts or pecans in place of the almonds, and add 1 cup chocolate chips)
1 cup (2 sticks) unsalted butter or margarine, softened
1 cup sugar
1 teaspoon salt
1 1/2 teaspoons almond extract
2 cups all-purpose flour
1 cup sliced almonds
1) Preheat oven to 350. Combine butter, sugar, salt, and almond extract. Beat until creamy. Stir in flour gradually, beating until blended. Fold in nuts. Press dough 3/8 inch thick in a jelly-roll pan. (cookie sheet) (Dough will fill only 3/4 of the pan but won't spread.)
2)Bake for 15-20 min. (the shorter the time it bakes the chewier it stays; longer baking prodeces a crisper cookie) Leave in pan to cool, then break apart like peanut brittle. Store in an airtight container.
M.E. Magazine June/July 2003 Heather Cowan holiday favorite
(I'm a suckor for almond extract and shortbread combos! I love how this can jazz up a night, bring to a company pot luck, visiting teaching treats, or lunch snacks...)
Easy and good. I like almond extract and it's not commonly used. It pairs well with the shortbread.
ReplyDeleteI will cut the salt in half the next time I make them. I was surprised by that as 1 tsp seems like a standard quantity for many cookie recipes but I thought it was a on the salty side and I am a salt lover.