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Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 1 cup butter or margarine, room temperature
- 1 cup granulated sugar
- 1 cup firmly packed dark brown sugar
- 2 large eggs
- 1 teaspoon baking soda
- 2 tablespoons vinegar
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup slivered almonds, toasted
- 1 teaspoon almond extract
- 72 whole almonds, or 36 almonds, halved
Preparation:
Cream butter; gradually add sugars, beating well at medium speed
of an electric hand-held mixer. Add eggs, blending well. Dissolve soda in vinegar. Combine flour and baking powder; add to creamed mixture alternately with vinegar mixture, beginning and ending with the flour mixture. Stir in slivered almonds and almond extract. Shape dough into 1-inch balls.
Place on ungreased cookie sheets.
Gently press a whole almond or almond half into center of each cookie. Bake at 400° for 8 to 10 minutes or until lightly browned. Cool almond cookies on wire racks.
Makes 72 cookies.
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