Food recipes
Thin, Crisp Almond Cookies
Thin, Crisp Almond Cookies Ingredients: butter, without salt sugars, granulated spices, cinnamon, ground water, bottled, generic wheat flour, white, all-purpose, unenriched leavening agents, baking soda nuts, almonds...
Thin, Crisp Almond Cookies
Ingredients:
butter, without salt
sugars, granulated
spices, cinnamon, ground
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
nuts, almonds
Directions:
Cover a baking sheet with plastic wrap (or line a 6"x9" glass baking dish with plastic wrap).
In a medium saucepan over low heat, stir the butter, sugar, cinnamon and water until the butter mrlts; don't let it boil.
Most of the sugar will 'not' be disolved.
Remove the pan from the heat.
Stir in the flour, baking soda and almonds.
Mix well.
Cool 5 minutes.
On the sheet covered with plastic wrap, shape the dough into a 5"x8" rectangle that is 1" high, rounding out the edges and corners slightly - OR - press the dough into a 6"x9" dish.
Cover with more plastic wrap and chill at least 4 hours or overnight.
Set the oven at 325.
Line two baking sheets with parchment paper.
Lift the block of dough from the baking sheet (or dish).
Set it on a cutting board, discarding the plastic wrap.
Using a long, sharp knife, slice the dough crosswise into rectangles as thin as a coin.
Space the cookies on a bakiing sheet about 1/2" apart.
Bake for 8 minutes, until the cookies feel slightly firm and the undersides are golden brown.
With a wide spatula, turn the cookies over and bake 8 minutes more.
Leave the cookies on the sheet to cool for 5 minutes.
Transfer to a wire rack to cool completely.
Store in an airtight container.
Ingredients:
butter, without salt
sugars, granulated
spices, cinnamon, ground
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
nuts, almonds
Directions:
Cover a baking sheet with plastic wrap (or line a 6"x9" glass baking dish with plastic wrap).
In a medium saucepan over low heat, stir the butter, sugar, cinnamon and water until the butter mrlts; don't let it boil.
Most of the sugar will 'not' be disolved.
Remove the pan from the heat.
Stir in the flour, baking soda and almonds.
Mix well.
Cool 5 minutes.
On the sheet covered with plastic wrap, shape the dough into a 5"x8" rectangle that is 1" high, rounding out the edges and corners slightly - OR - press the dough into a 6"x9" dish.
Cover with more plastic wrap and chill at least 4 hours or overnight.
Set the oven at 325.
Line two baking sheets with parchment paper.
Lift the block of dough from the baking sheet (or dish).
Set it on a cutting board, discarding the plastic wrap.
Using a long, sharp knife, slice the dough crosswise into rectangles as thin as a coin.
Space the cookies on a bakiing sheet about 1/2" apart.
Bake for 8 minutes, until the cookies feel slightly firm and the undersides are golden brown.
With a wide spatula, turn the cookies over and bake 8 minutes more.
Leave the cookies on the sheet to cool for 5 minutes.
Transfer to a wire rack to cool completely.
Store in an airtight container.