 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 16 |
|
From Sandra Lee's Semi-Homemade Cooking Cookbooks Ingredients:
1/2 cup italian instant cappuccino mix |
4 ounces cream cheese, softened |
1 egg |
1 teaspoon almond extract |
17 1/2 ounces betty crocker sugar cookie mix |
1/2 cup almonds, ground |
6 tablespoons flour |
2 tablespoons almonds, sliced |
Directions:
1. In a large bowl, combine cappuccino mix and cream cheese.
2. Use an electric mixer to beat on medium speed until smooth.
3. Add egg and almond extract; beat until creamy.
4. Stir in sugar cookie mix, ground almonds and flour to form dough.
5. Divide dough in half and roll into two 2-inch diameter logs.
6. Wrap cookie dough in plastic wrap and refrigerate at least 1 hour.
7. Note: Dough will keep wrapped in plastic in refrigerator for 4-5 days.
8. Preheat oven to 350°F
9. Slice dough into 1/4 inch thick wafers.
10. Place on ungreased baking sheet and lightly press a sliced almond into the center of each cookie.
11. Bake in preheated oven for 9-11 minutes or until edges start to turn golden brown.
12. Let cool on a wire rack prior to serving.
|
|