Showing posts with label Scandinavian Almond Cookies. Show all posts
Showing posts with label Scandinavian Almond Cookies. Show all posts

Wednesday, January 20, 2010

Rainy Day Yummies: Scandinavian Almond Cookies



There is nothing like a cup of cocoa and a
yummy plate of cookies on a cold winter's
day. We don't get many of those in central
Arizona, so today when I woke up and it
was gray and rainy and hovering in the
high 50's/low 60's, I knew it was cookie
baking time!


The cookie of choice? My mother's Scandinavian almond
cookies. It's a recipe she gave me almost 20 years ago
and it never fails to win over new fans and bring the old
ones coming back for more.

Scandinavian Almond Cookies

1 3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter
1 cup sugar
1 egg
1/s teaspoon almond extract
1/2 cup sliced almonds


Stir together flour, baking poweder, and salt. In a large mixer
bowl beat butter until softened. Add sugar and beat till fluffy.
Add egg and almond extract and beat well. Add flour mixture
and beat until well mixed.

Divide dough into fourths. Form each into a 12 inch roll. Place
two rolls 4 to 5 inches apart on an ungreased cookie sheet.
Flatten till 3 inches wide. Repeat with remaining rolls.

Brush flattened rolls with milk and sprinkle with with almonds.
(I am a BIG almond lover. In my book SPRINKLE WITH
MURDER my favorite cupcake is an almond flavored cake with
almond buttercream called the blonde bombshell, but I digress.)
Bake in a 325 degree oven for 12-14 minutes or until edges are
lightly browned. While cookies are still warm, cut them
crosswise at a diagonal into 1 inch strips. Cool and drizzle with
almond icing. Makes 48.

Almond Icing

Stir together 1 cup powdered sugar, 1/4 teaspoon almond extract,
and 3-4 teaspoons of milk (enough to make the icing of drizzling
consistency).


www.jennmckinlay.com


Jenn McKinlay
SPRINKLE WITH MURDER
March 2010
(Available for pre-order now)

aka Lucy Lawrence
STUCK ON MURDER
Sept 2009 (Available now)

CUT TO THE CORPSE
April 2010
(Available for pre-order now)


Keep sending in suggestions for our next Iron Chef ingredient week, there are
prizes to be had. So be creative!