Best: Slice-And-Bake Almond Crisps

1 c Butter, softened

1/2 c Packed brown sugar

1/2 c Granulated sugar

1 Egg

1 ts Vanilla

2 1/3 c All-purpose flour

1/2 ts Baking soda

1/2 ts Salt

1 1/4 c Toasted unblanched almonds,

-chopped In large bowl, beat together butter, brown sugar and granulated sugar until light and fluffy; beat in egg and vanilla. Combine flour, baking soda and salt; gradually beat into butter mixture. Stir in almonds. Shape into four 4-inch long logs. Wrap and freeze for 2 hours or until firm. Cut into slices about 1/8-inch thick; Bake on greased baking sheet in 375F 190C oven for 8-10 minutes or until golden. Remove to rack and let cool.

Press a sliced almond into the centre of each cookie before baking for fancier presentation. [Cookies can be stored in airtight container for up to 1 week or frozen for up to 1 month.] Makes 80 cookies, or 20 cookies per log. Source: Canadian Living magazine, Apr 95 Presented in article by Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test Kitchen [-=PAM=-] [email protected]