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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 10 |
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Make delicious tender cookies Ingredients:
1 cup blanched slivered almond |
2 1/2 cups all-purpose flour |
1 teaspoon fleischmann's baking powder |
1/4 teaspoon cinnamon |
1/4 teaspoon salt |
3/4 cup sugar |
1/4 cup brown sugar |
1/2 cup corn oil (canola and extra virgin olive oil blend) |
2 eggs |
1 tablespoon freshly grated orange peel |
1 teaspoon spice islands 100% pure bourbon vanilla extract |
Directions:
1. Grind almonds very finely in a food processor. Combine ground almonds with flour, baking powder, cinnamon and salt in a large mixing bowl until well blended; set aside.
2. Beat sugars, oil, eggs, orange peel and vanilla in large bowl with electric mixer for 1 minute, until well combined and pale in colour. Add dry ingredients and mix until dough forms.
3. Divide dough in half and shape into two (5 cm diameter) logs. Wrap logs in parchment or waxed paper and freeze for at least 2 hours or up to 1 month.
4. Preheat oven to 350ºF/180ºC. Line baking sheets with parchment paper. Cut dough into 6 mm thick slices and place 3 cm apart on prepared baking sheets. Bake 8 to 10 minutes or until bottom edges appear light golden brown.
5. Cool cookies for 1 to 2 minutes on baking sheet and then transfer to cooling rack. Store in closed container for up to 1 week or freeze for up to 2 weeks.
6. Recipe Suggestion: To garnish, sprinkle cookies with coarse sugar and top with almond slivers; lightly press into the surface just prior to baking.
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