Almond Crisps
PREP TIME: 15 min
|
COOK TIME: 5 min
|
YIELD: 72 cookies |
INGREDIENTS:
| Crisco® Original No-Stick Cooking Spray | 1/8 tsp. almond extract |
| 1/2 cup unsalted butter at room temperature | 1 cup White Lily® Enriched Bleached All Purpose Flour |
| 1 cup light brown sugar firmly packed | 1 tsp. baking powder |
| 1 large egg | 1/2 tsp. salt |
| 1 tsp. vanilla extract | 1/2 cup blanched almonds chopped |
- Crisco® Original No-Stick Cooking Spray
- 1/2 cup unsalted butter, at room temperature
- 1 cup light brown sugar, firmly packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1 cup White Lily® Enriched Bleached All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup blanched almonds, chopped
|
PREPARATION DIRECTIONS:
-
1.
HEAT oven to 400º F. Lightly spray baking sheet with no-stick cooking spray.
-
2.
COMBINE butter and sugar in large bowl; beat with electric mixer on high until fluffy. Add egg, vanilla and almond extracts into the mixture and beat until well blended.
-
3.
STIR flour, baking powder and salt together in medium bowl. Add to butter mixture; beat on low just until blended. Stir in almonds. Dough will be sticky.
-
4.
DROP dough by level teaspoonfuls onto baking sheet, about 2 inches apart.
-
5.
BAKE 5-6 minutes or until the edges are light golden brown. Cool 1 minute. Remove cookies with a spatula to wire racks; cool completely.
|