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DESSERTS:
COOKIES
Lemon- Almond Cookie Brittle
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Lemon-
Almond Cookie Brittle |
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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 |
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Modified from Better Homes and
Gardens |
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CLICK HERE to view
discussion about this recipe on
The Recipe Girl blog.
PRINT this
Recipe
RATE this Recipe
Ratings:
***Hey,
This One's a Keeper- would
make it again. "We loved this wonderful, unique cookie
recipe. The kiddos had fun breaking it into chunks."
-San
Diego, CA
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