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.
Ingredients
Cookies:
- 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)
Glaze:
- 1 cup confectioners' sugar, sifted
- 3 to 4 tablespoons milk
Directions
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:
In a small bowl, mix the sugar and milk until smooth. Drizzle over almond cookies. Let sit until glaze is set, about 15 minutes.
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.
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Read all 5 reviews
By cookiesteph
on December 20, 2010
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This recipe does need to be doubled to get 4 12" X 2" pieces. I bake it at 350 for about 8 minutes. I then turn the pan and bake it for an additional 8 minutes. I have been making these cookies for the last 3 years and they are the favorite of all of my friends and family! Very easy to make if you know how to manipulate a recipe to make it work for you!
By lindamc72_11467916
Chicago, IL
on December 14, 2008
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I would not make this again - the recipe has flaws; It does not make 4 logs 12 x 3 - I tried 4 logs about 5 x 1" and they still were not done cooking in the center after doubling the time noted at 350. They came out not cooked in the center and crumbling when I cut them. I would not try it again, what a waste of good ingredients. I don't think I will ever try a recipe submitted by a viewer.
Linda in Chicago
By damiasflowers_1...
Pueblo, CO
on December 31, 2006
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These cookies are very good. Nice and crisp, but not dry. They were a big hit as gifts this year. They are easy to make, and one baking sheet makes 24 cookies at once, a great timesaver.
I did notice a few confusing instructions. Make the rolls 12 x 1 inch, (they spread to 3"and it only makes two rolls, not 4 unless you double the recipe.
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