I have been baking these cookies for about 15 years now; I get so many requests for them during the holidays I can hardly keep up with the[ demand! I like to make the rolls bigger than the recommended 12x3-inch; this way I get bigger cookies, but you can do whatever you like. Make sure to use plenty of almonds to top them off.]
- Total Time:
- 40 min
- 15 min
- 20 min
- 5 min
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter or margarine, room temperature
- 1 cup sugar
- 1 egg
- 1/2 teaspoon almond extract
- Milk, for brushing
- 1/2 cup sliced almonds, coarsely chopped (or as many as you need)
- 1 cup confectioners' sugar, sifted
- 3 to 4 tablespoons milk
Preheat the oven to 350 degrees F.
In medium bowl combine flour, baking powder and salt. In a mixer beat together the butter and sugar until fluffy. Add egg and almond extract and beat well. Slowly add flour mixture and beat until combined, scraping down the sides of the bowl as necessary. Turn the dough onto a clean work surface, and, with a sharp knife, divide the dough into 4 even pieces. Roll each piece into a 12 by 3-inch roll (or whatever size you like).
Place 2 rolls on an ungreased cookie sheet, 4 inches apart. Repeat with remaining rolls. Brush rolls with milk and sprinkle with almonds. Bake until edges are lightly browned, about 12 to 14 minutes, rotating the pans halfway through cooking. While cookies are still warm cut them crosswise at a diagonal into 1-inch strips. Cool on a wire rack.
For the glaze:
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Recipe courtesy Shirley, 2nd Place Winner Roseville Cookie Swap, California