Ingredients: |
Ingredients: 1 c. butter or margarine, room temperature
1 c. granulated sugar
1 c. firmly packed dark brown sugar
2 large eggs
1 tsp. baking soda
2 tbsp. vinegar
4 c. all purpose flour
2 tsp. baking powder
1 c. slivered almonds, toasted
1 tsp. almond extract
72 whole almonds, or 36 almonds halved
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Directions: |
Directions:Cream butter; gradually add sugars, beating well at medium speed of an electric hand held mixer. Add eggs, blending well. Dissolve soda in vinegar. Combine flour and baking powder; add to creamed mixture alternately with vinegar mixture, beginning and ending with the flour mixture. Stir in slivered almonds and almond extract. Shape dough into 1 inch balls. Place on ungreased cookie sheets. Gently press a whole or half almond into the center of each cookie. Bake at 400º for 8 to 10 minutes or until lightly browned. Cool almond cookies on wire racks. Makes 72.
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Personal
Notes: |
Personal
Notes: Almonds take on a greater flavor depth and richer aroma when roasted or toasted. Toasted nuts are less likely to sink in cake and bread batters. When roasted, quantities of oil and salt can be easily regulated or neither need be added according to preference. Toasting and roasting times are approximate. Small quantities of almonds will cook faster than large quantities. Note that almonds will continue to brown slightly after being removed from the oven.
Roasting Instructions:
Conventional Oven: Spread whole almonds in a single layer in shallow pan that has been lightly coasted with butter, margarine or salad oil. Place in cold oven; roast at 350º, 10-12 minutes (5-8 minutes for sliced, slivered and chopped almonds), or until almonds are a light golden brown, stirring once or twice to assure browning.
Microwave Oven: Toss whole, sliced, or chopped almonds with oil to coat lightly. Spread almonds in a single layer on microwave safe plate. Microwave on Hi power, 4 minutes, stirring halfway through. Cool on counter.
Skillet: Lightly coat the skillet with butter, margarine or salad oil. Spread whole almonds in a single layer and cook over medium heat, 10-12 minutes (5-9 minutes for sliced, slivered and chopped almonds), stirring constantly.
Toasting Instructions:
Conventional Oven: Spread whole almonds in a single layer in a shallow pan. Place in cold oven; toast at 350º , 12 to 15 minutes (9-11 minutes for sliced, slivered and chopped almonds), stirring occasionally, until lightly toasted.
Microwave Oven: Spread whole almonds in a single layer on microwave safe plate. Microwave on Hi power, 4-5 minutes (3 minutes for sliced, slivered and chopped almonds), stirring occasionally, until lightly toasted.
Skillet: Spread whole almonds in a single layer in a large skillet over medium heat. Cook 12 to 14 minutes (4 to 7 for sliced, slivered and chopped almonds), stirring constantly.
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This recipe for Brown Sugar Almond Cookies is from