Wednesday, July 19, 2006

Grab and Go Breakfast

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The original recipe was in Taste of Home Magazine and later printed as adapted in "All recipes"


Preheat oven to 325 degrees. (165 degrees C)

  • 1/2 cup butter
  • 1 cup white sugar
  • 1 egg
  • 3/4 teaspoon almond extract
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sliced almonds
  • 2 tablespoons milk
  • 1 cup confectioners' sugar
  • 1/4 teaspoon almond extract
  • 1/4 cup milk
DIRECTIONS In a medium bowl, cream butter and sugar. Add egg and almond extract; mix until fluffy. Stir in flour, baking powder and salt; mix well.
  • Divide dough into 4 pieces, and roll each one into a log about 12 inches long. Place 2 logs per cookie sheet 4 to 5 inches apart. Flatten each roll by hand until it is about 3 inches wide. Brush flattened roll with milk and sprinkle with sliced almonds.
  • Bake in preheated oven 12 to 15 minutes or until edges are slightly browned. While the cookies are still warm, cut them crosswise at a diagonal, into slices about 1 inch wide. When cool, drizzle with almond icing.
  • Almond icing: In a small bowl, stir together powdered sugar, almond extract, and milk until smooth. Drizzle over the cookies.
  • 3 comments:

    1. Temperature of the oven?

      The Sturgis rally is coming up, I'm thinking I should have some of these around for houseguests.

      Thanks,

      ReplyDelete
    2. What temp does the oven need to be?

      ReplyDelete
    3. Sorry! It's 325 degrees. three twenty five.

      ReplyDelete

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