|
Enjoy this recipe from Cozy Country Christmas.
Submitted by: Stacie Mickley from Gooseberry Patch
3 T. coffee beans
2 T. coffee-flavored liqueur or double-strength brewed coffee
1/2 c. butter, softened
3/4 c. sugar
2 eggs
2 c. plus 2 T. all-purpose flour
1-1/2 t. baking powder
1/4 t. salt
2/3 c. slivered almonds, toasted
Grind coffee beans to a fine powder. Place in a small microwave-safe bowl; add liqueur or brewed coffee and heat on high setting for 10 to 15 seconds to steep. Set aside. Blend butter and sugar until light and fluffy; whisk in eggs and coffee bean mixture. Sift together flour, baking powder and salt; add to butter mixture, blending well. Fold in nuts. Divide dough in half. On a greased baking sheet, pat dough out into two, 13-inch by 1-1/2 inch by 1/2-inch rectangles, spacing them about 2 inches apart. Bake at 325 degrees for 20 to 25 minutes, or until golden. Remove to a wire rack; let cool for 5 minutes. Place on a cutting board; using a serrated knife, slice 1/2-inch thick diagonally at a 45-degree angle. Place slices upright on baking sheet 1/2 inch apart and return to oven for 10 minutes longer, until slightly dried. Let cool on rack. Store in a tightly covered container. Makes 2 dozen. | |
|
|
Grind coffee beans to a fine powder. Place in a small microwave-safe bowl; add liqueur or brewed coffee and heat on high setting for 10 to 15 seconds to steep. Set aside. Blend butter and sugar until light and fluffy; whisk in eggs and coffee bean mixture. Sift together flour, baking powder and salt; add to butter mixture, blending well. Fold in nuts. Divide dough in half. On a greased baking sheet, pat dough out into two, 13-inch by 1-1/2 inch by 1/2-inch rectangles, spacing them about 2 inches apart. Bake at 325 degrees for 20 to 25 minutes, or until golden. Remove to a wire rack; let cool for 5 minutes. Place on a cutting board; using a serrated knife, slice 1/2-inch thick diagonally at a 45-degree angle. Place slices upright on baking sheet 1/2 inch apart and return to oven for 10 minutes longer, until slightly dried. Let cool on rack. Store in a tightly covered container. Makes 2 dozen. |
|
|