Toasted slivered almonds flavor these shaped butter cookies and give them great crunch.
- 1 cup butter or margarine, room temperature
- 1 cup granulated sugar
- 1 cup firmly packed dark brown sugar
- 2 large eggs
- 1 teaspoon baking soda
- 2 tablespoons vinegar
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup slivered almonds (toasted)
- 1 teaspoon almond extract
- 72 whole almonds (or 36 almonds, halved)
Cream butter; gradually add sugars, beating well at medium speed of an electric hand-held mixer. Add eggs, blending well.
Dissolve soda in vinegar. Combine flour and baking powder; add to creamed mixture alternately with vinegar mixture, beginning and ending with the flour mixture.
Stir in slivered almonds and almond extract.
Shape dough into 1-inch balls.
Place on ungreased cookie sheets.
Gently press a whole almond or almond half into center of each cookie.
Bake at 400° for 8 to 10 minutes or until lightly browned.
Cool almond cookies on wire racks.
Makes about 6 dozen cookies.
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|Nutritional Guidelines (per serving)|
|Total Fat||53 g|
|Saturated Fat||4 g|
|Unsaturated Fat||33 g|
|Dietary Fiber||10 g|