Friday, December 14, 2012
This is great sweet treat to add to any cookie platter. This is a baked good that doesn't use any butter, so it could be a cheaper cookie if you already have the almond extract on hand.
This recipe makes two loaves, so it's very easy to make two varieties with one recipe. The last time I made this, one half had roughly chopped natural almonds, and the other plain, which I dipped in chocolate.
I love these with coffee, and my husband is always surprised that these came from our kitchen. They are that good!
recipe adapted from allrecipes.com
1/2 cup vegetable oil
1 cup white sugar
1 tablespoon almond extract
3 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 cup roughly chopped natural almonds (optional)
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper. (I use a silicone baking mat)
In a medium bowl, beat together the oil, eggs, sugar and almond extract until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack.
When the cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet.
Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.