Almond-Edged Butter Cookies |
|
 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 90 |
|
I know you will love these cookieseveryone does! The light crunchy buttery flavor melts in your mouth.Diane Nelson, Apple Valley, California Ingredients:
1 cup butter, softened |
1-1/3 cups plus 6 tablespoons sugar, divided |
2 eggs, separated |
1/4 cup half-and-half cream |
1 teaspoon vanilla extract |
3 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup sliced almonds, toasted and chopped |
Directions:
1. In a large bowl, cream butter and 1-1/3 cups sugar until light and fluffy. Beat in the egg yolks, cream and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
2. Shape into four 1-1/2-in. rolls; wrap each in plastic wrap. Refrigerate for 1 hour or until firm.
3. In a shallow bowl, combine almonds and remaining sugar. In a small bowl, lightly beat egg whites. Unwrap dough; brush with egg whites. Roll in almond mixture, pressing firmly into dough. Cut into 1/4-in. slices.
4. Place 2 in. apart on lightly greased baking sheets. Bake at 400° for 7-8 minutes or until edges are lightly browned. Remove to wire racks. Store in an airtight container. Yield: about 7-1/2 dozen.
|
|