Buttery Almond Cookies the Editors of Publications International, Ltd.
Buttery Almond Cookies
Makes about 3-1/2 dozen cookies
|1-1/4||cups all-purpose flour|
|1/2||teaspoon baking powder|
|10||tablespoons butter, softened|
|3/4||cup slivered almonds, finely chopped|
|1/2||cup slivered almonds (optional)|
- Preheat oven to 350°F. Grease cookie sheets. Combine flour, baking powder and salt in small bowl.
- Beat butter in large bowl with electric mixer at medium speed until smooth. Gradually beat in sugar until blended. Increase speed to high; beat until light and fluffy. Beat in egg and vanilla until fluffy. Stir in flour mixture until blended. Stir in chopped almonds just until blended.
- Drop rounded teaspoonfuls of dough about 2 inches apart onto prepared cookie sheets. Press several slivered almonds into dough of each cookie, if desired.
- Bake 12 minutes or until edges are golden brown. Let cookies stand on cookie sheets 5 minutes; transfer to wire racks to cool completely. Store in airtight container.
|Serving Size:||1 cookie|
|Saturated Fat||2 g|
|Total Fat||4 g|
|Calories from Fat||55 %|
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