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* firmly packed ** (2 1/2 - 3 cups)
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1.
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These cookies go well with after dinner coffee or tea.
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2.
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In a bowl, sift together the flour, cinnamon, ginger, salt and baking soda and set aside.
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3.
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In a large bowl, cream the butter. Add the coffee, almond extract, granulated and brown sugars and beat well. Add the eggs one at a time until smooth after each addition. On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until the mixture is smooth. Gently mix in the almonds.
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4.
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Spread out two pieces of wax paper. place large spoonfuls of the dough lengthwise on each piece of paper to form heavy strips about 10-11 inches long. Fold the long sides of the paper p against the dough and, pressing against the paper with your hands, shape each strip of dough into a smooth oblong 12 inches long, 3 inches wide, and about 1 inch thick. Wrap the dough in the wax paper.
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5.
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Slide a cookie sheet under both packages of dough and transfer them to the freezer or refrigerator for several hours or overnight. This slices best when dough is frozen solid.
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6.
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Preheat oven to 375. Unwrap one roll of dough at a time. Place dough on a cutting board. With a very sharp knife cut the dough into 1/4-inch slices and place them 1 to 1 1/2 inches apart on an ungreased cookie sheet.
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7.
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Bake the cookies for about 10-12 minutes at 375. The cookies are done when they are slightly colored and spring back when lightly pressed with a fingertip.
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8.
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Yield: 4 dozen.
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9.
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Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ.
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