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Cook'n with Betty Crocker 
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Almond Wafers |
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Serves: 5 Print this Recipe1 1/2 cups flour 1/4 teaspoon salt 1/4 teaspoon baking soda 1/2 cup butter softened 1/2 cup brown sugar packed 3 tablespoons milk 1 teaspoon vanilla extract 1/8 teaspoon almond extract 1/2 cup almonds sliced, finely chopped Sugar * See note below. * (Note: Cookie Creations and Cut-Out Cookies recipes are exactly the same. Recipe in Heart Cookie Cutters is the same except dough is rolled to 1/4 -inch thickness and baked 9 to 12 minutes in 375° oven.) In a medium bowl, stir flour, salt and baking soda; set aside. In a large mixer bowl at medium speed, beat butter and brown sugar until fluffy. Beat in milk, vanilla and almond extract until blended. At low speed, beat in flour mixture until moistened. Add almonds and beat until well blended and mixture forms a ball. Divide dough into two portions. Cover and chill at least 30 minutes or until firm enough to handle. Preheat oven to 375°. On a lightly floured surface, roll one portion of dough at a time to 1/8-inch thickness. Dip small cookie cutters in flour and cut cookies. Place cookies 1 inch apart on ungreased baking sheets. Lightly sprinkle with granulated sugar. Prick cookies with a fork if desired. Bake for 8 to 9 minutes or until edges are firm to the touch and light brown. Cool cookies on wire racks. Store in an airtight container. If desired, use Buttercream Frosting as a filling between two cookies and store loosely covered. Note: If nuts other than almonds are used, omit the almond extract. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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