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Cooked by: Chef / Holiday: Christmas / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Cream butter and sugar. Beat in yolk, almond extract and salt.
Mix in flour just to blend thoroughly.
Mix in raisins almonds to distribute evenly.
On lightly floured surface, roll into a 12" long.
Wrap securely and refrigerate at least 1 hour and up to 1 week.
With sharp knife, cut 1/3" thick slices, and place 1" apart on baking
sheets.
Bake in preheated 350 degree oven 15 to 20 minutes until cookies are set
and bottoms are lightly browned. Remove to racks to cool completely.
Decorate as desired with melted semi-sweet or white chocolate, and top
with colored sprinkles, raisins, nuts, or candied fruit pieces.
Allow to set before storing in layers between sheets of waxed paper in
airtight container.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/9/98
Ingredients:
1/2 Cup(s) butter or margarine; softened
1/3 Cup(s) granulated sugar
1 Egg yolk
1/4 Teaspoon(s) almond extract
1/8 Teaspoon(s) salt
1 Cup(s) flour
1/2 Cup(s) natural raisins
1/3 Cup(s) toasted slivered almonds |
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