Almond Refrigerator Cookies
Almond Refrigerator Cookies
1 cup shortening (part butter, if desired)
2 1/2 cups brown sugar, firmly packed
2 teaspoon vanilla
1 teaspoon salt
2 eggs
3 cups sifted flour
1 teaspoon soda
1 cup almonds, finely chopped and toasted
Combine shortening, sugar, vanilla, salt, and eggs. Beat thoroughly.
Sift flour and soda together. Blend into shortening mixture. Mix in nuts. Pack tightly in 8- by 8- by 2-inch pan lined with waxed paper. Cover and chill overnight in refrigerator.
Remove dough from pan, cut in thirds. Cut each section of dough in 1/8-inch-thick slices. Place on lightly greased baking sheet.
Bake in preheated 375-degree oven 8 to 10 minutes.
Yield: Ten dozen.
Variation: Reduce vanilla to 1 teaspoon, add 2 teaspoons cinnamon with flour and soda and use 1 cup finely chopped pecans in place of almonds
1 cup shortening (part butter, if desired)
2 1/2 cups brown sugar, firmly packed
2 teaspoon vanilla
1 teaspoon salt
2 eggs
3 cups sifted flour
1 teaspoon soda
1 cup almonds, finely chopped and toasted
Combine shortening, sugar, vanilla, salt, and eggs. Beat thoroughly.
Sift flour and soda together. Blend into shortening mixture. Mix in nuts. Pack tightly in 8- by 8- by 2-inch pan lined with waxed paper. Cover and chill overnight in refrigerator.
Remove dough from pan, cut in thirds. Cut each section of dough in 1/8-inch-thick slices. Place on lightly greased baking sheet.
Bake in preheated 375-degree oven 8 to 10 minutes.
Yield: Ten dozen.
Variation: Reduce vanilla to 1 teaspoon, add 2 teaspoons cinnamon with flour and soda and use 1 cup finely chopped pecans in place of almonds
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