Saturday, October 25, 2008

The Cookie Jar was empty ....

This is great old recipe of my Mum's! We all love them - especially the crunchy nuts on the top! When our Storyteller sampled these after dinner he said, "Mama, you're the best cook ever!" and he gave me a big hug!


Unbaked - just to show you the thickness!


Joy's Almond Crisps

Cream together:

½ cup butter
½ cup shortening
½ cup brown sugar
½ cup white sugar
1 egg
1 tsp. pure almond extract

Sift together:
1 ¾ cups all purpose flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. cream of tartar
½ tsp. salt

Blend into creamed mixture until well combined. Shape dough into 1” balls and place on parchment lined baking sheet. Press down slightly with floured fork. Top with slivered almonds. Bake at 350 for 10-12 minutes or until edges begin to brown lightly. Cool on pan for 5 minutes before removing to cooling racks. Yield 4 dozen crisp cookies.

"Mama! These go great with milk OR apple cider!"

Who knew? It's nice to have children who are so easily pleased. By the way, if you plan to have any to share, you might want to make a double batch!

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2 comments:

  1. My friend Melanie just made these and added her flair - an almond icing glaze! She used a scoop of powdered sugar, a little water (milk would work), and some almond extract. Yum!

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