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A fun, unique cookie...
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¾ cup |
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butter |
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¾ cup |
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granulated
sugar |
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1/8 tsp |
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salt |
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1 tsp |
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vanilla
extract |
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1½ cups |
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all-purpose
flour |
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1½ tsp |
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finely
shredded lemon zest |
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1 cup |
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coarsely
chopped toasted sliced almonds |
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sifted
powdered sugar (optional) |
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1 |
Preheat oven to
350°F. |
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2 |
Beat butter in a
large mixing bowl with an electric mixer on medium to
high speed for 30 seconds. Add granulated sugar, salt
and vanilla; beat till combined, scraping sides of bowl
occasionally. Beat in as much as you can with the mixer.
Stir in remaining flour, lemon zest, and 1/3 cup of the
almonds with a wooden spoon. |
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3 |
Press dough evenly
into the bottom of an ungreased 13x9x2-inch baking pan.
Sprinkle remaining almonds over the top; press lightly
into the surface. |
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4 |
Bake for about 20
minutes or until the top is golden. Cool in pan on a
wire rack. If desired, sprinkle with powdered sugar.
Break into chunks. |
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Yield: About 2 dozen
pieces |
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Cooking Tips |
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*To freeze, break cooled
cookie into chunks. Place in a freezer- safe container, and
freeze up to 1 month. To serve, thaw in container at room
temperature for 15 minutes. If desired, sprinkle with powdered
sugar. |
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Recipe Source |
| Modified
from Better Homes and Gardens |
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