1 cup sugar...............................1 teaspoon vanilla
1 cup butter, softened....................1 package(6oz)almond brickle bits
1 egg.......
Heat oven to 350 degrees. In large mixer bowl, combine flour, sugar, butter, egg, baking soda and vanilla. Beat at medium speed, scraping bowl often, until well mixed,2 to 3 minutes. Stir in almond brickle bits. Scrape rounded teaspoonfuls of dough into 1 inch balls. Place 2 inches apart on greased cookie sheets. Flatten cookies to 1/4 inch thickness with bottom of glass dipped in sugar. Bake for 8 to 11 minutes, or until edges are very lightly browned.
this recipe makes about 4 dozen cookies.....................You can subtitute chocolate chips for brickle bits.
1 (3oz)pkg. cream cheese, softened.............1/2 teaspoon salt
1/2 teaspoon almond extract....................1/2 teaspoon vanilla
1 egg yolk.....................................2 cups of all-purpose or unbleached flour
3 tablespoons colored sugar, if desired
1. In large bowl, combine sugar, butter, cream cheese, salt, almond extract,vanilla and egg yolk;blend well. Lightly spoon flour into measuring cup; level off. Stir in flour until well blended. Cover with plastic wrap; refrigerate 2 hours for easier handling.
2. Heat oven to 375 degrees. On lightly floured surface, roll out dough 1/3 at a time to 1/8 -inch thickness. (Keep remaining dough refrigerated.) Cut into desired shapes with lightly floured 2 1/2 inch cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain or, if desired, sprinkle with colored sugar.
3. Bake at 375 degrees for 7 to 10 minutes or until light golden brown. Immediately remove from cookie sheets; cool completely. If desired, frost and decorate plain cookies.
this recipe makes about 6 dozen (2 inch) cookies.
High altitude-increase flour to 2 1/4 cups of flour.
