Almond Spice Cookies
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Almond Spice Cookies
  Cookies    Almonds    Spices  
Last updated 6/12/2012 12:42:09 AM. Recipe ID 1097. Report a problem with this recipe.
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      Title: Almond spice cookies
 Categories: Cookies
      Yield: 1 Servings
      4 c  All-purpose flour
      3 ts Cinnamon
      1 ts Ginger
    1/2 ts Salt
      1 ts Baking soda
      1 c  Butter
      2 ts Instant coffee powder
    1/2 ts Almond extract
      1 c  Granulated sugar
      1 c  Dark brown sugar,*
      3 lg (extra) or jumbo eggs
     10 oz Slivered blanched almonds**
  * firmly packed ** (2 1/2 - 3 cups)
   These cookies go well with after dinner coffee or tea.
   In a bowl, sift together the flour, cinnamon, ginger, salt and
  baking soda and set aside.
   In a large bowl, cream the butter. Add the coffee, almond extract,
  granulated and brown sugars and beat well. Add the eggs one at a time
  until smooth after each addition. On low speed gradually add the
  sifted dry ingredients, scraping the bowl with a rubber spatula and
  beating only until the mixture is smooth. Gently mix in the almonds.
   Spread out two pieces of wax paper. place large spoonfuls of the
  dough lengthwise on each piece of paper to form heavy strips about
  10-11 inches long. Fold the long sides of the paper p against the
  dough and, pressing against the paper with your hands, shape each
  strip of dough into a smooth oblong 12 inches long, 3 inches wide,
  and about 1 inch thick. Wrap the dough in the wax paper.
   Slide a cookie sheet under both packages of dough and transfer them
  to the freezer or refrigerator for several hours or overnight. This
  slices best when dough is frozen solid.
   Preheat oven to 375. Unwrap one roll of dough at a time. Place
  dough on a cutting board. With a very sharp knife cut the dough into
  1/4-inch slices and place them 1 to 1 1/2 inches apart on an
  ungreased cookie sheet.
   Bake the cookies for about 10-12 minutes at 375. The cookies are
  done when they are slightly colored and spring back when lightly
  pressed with a fingertip.
  Yield: 4 dozen.

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Recipe ID 1097 (Apr 03, 2005)

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