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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 15 |
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Field editor Rosella Peters of Gull Lake, Saskatchewan notes, I often mark recipes with 'G' for good, 'VG' for very good; this seasonal favorite is marked 'VVG'! I usually double the recipe. Ingredients:
1/3 cup butter, melted |
1/3 cup sugar |
1/4 cup packed brown sugar |
1 egg |
1/2 teaspoon vanilla extract |
1/2 cup chopped candied pineapple or red and green candies cherries |
2 tablespoons chopped blanched almonds |
1-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/8 teaspoon baking soda |
1/8 teaspoon ground nutmeg |
Directions:
1. In a large bowl, beat butter and sugars until combined. Beat in egg and vanilla. Stir in pineapple and almonds. Combine dry ingredients; gradually add to butter mixture and mix well. Transfer to a foil-lined 8-in. x 4-in. loaf pan. Cover and refrigerate for at least 2 hours.
2. Invert dough onto a cutting board; remove foil. Cut into 1/4-in. slices; place on greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire racks. Yield: about 2-1/2 dozen.
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