17 January 2013 - 6 Shevat 5773 - ו' שבט ה' אלפים תשע"ג
Honey Almond Cookies Print E-mail

2         cups all-purpose flour
1/2      teaspoon baking soda
1/8      teaspoon salt
1/3     cup granulated sugar
1/3     cup honey
1/4     cup butter or stick margarine, softened
2         tablespoons vegetable oil
1 1/2  teaspoons vanilla extract
1         teaspoon almond extract
1         large egg white Cooking spray
1/4     cup sliced almonds, chopped


Lightly spoon flour into dry measuring cups; level with a knife.

Combine flour, baking soda, and salt in a bowl.

Combine sugar, honey, butter, and oil in a bowl; beat at medium speed of a mixer until well-blended.

Add extracts and egg white to sugar mixture. Beat until well-blended.

Stir in flour mixture (dough will be sticky).

Coat hands lightly with cooking spray; divide dough into 2 equal portions.

Shape each portion into a 9-inch log. Wrap logs individually in plastic wrap; freeze 3 hours or until firm.

Preheat oven to 375° F (or 190° C).

Cut each log into twenty four 1/4-inch-thick slices, and place 1 inch apart on baking sheets coated with cooking spray.

Press almonds into cookies.

Bake at 375°F (or 190° C), for 9 minutes. Cool 2 minutes or until firm.

Remove cookies from pans; cool on wire racks.

Makes 4 dozen cookies

Recipe sourced from dianasdesserts.com

(Issue September 2008) 

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