Food is not just a job for Amber. In fact, she’s been experimenting with food since an early age. In the Test Kitchen blog you can read about all her adventures, from canning jams and jellies, to making bread from a wild sourdough starter, to trying out new ethnic cuisines. She is excited to share her creativity and expertise with you.
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A crisp almond cookie which is attractively cut into shapes to resemble tiles.
Combine butter, 2/3 cup sugar, egg, almond extract and salt in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed, scraping bowl often, until well mixed.
Divide dough in half. Wrap each in plastic food wrap; flatten slightly. Refrigerate 1-2 hours or until firm.
Heat oven to 350°F.
Roll out dough, one-half at a time, on well-floured surface (keeping remaining dough refrigerated) to 1/4-inch thickness. Cut into diamond shapes using cookie cutter or knife. Place 1/2 inch apart onto ungreased cookie sheets.
Beat egg white and water in bowl with whisk. Brush over tops of cookies. Place whole almond in center of each cookie; sprinkle with sugar. Bake 10-12 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets.
Dietary Fiber: 0g
This is an easy recipe to follow and it is delicious. My husband told me it taste it just like his german-grandmother christmas cookies dated back from the 1950...
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1905
© 2014 Land O'Lakes, Inc.
This past weekend was glorious! We had perfect weather for catching up on our yard work. We spent all of Saturday afternoon weeding and tending to our overgrown “problem” areas. Ryan’s mom, Becky, was even so kind as to come over and play with our toddler so that he could be outside, too – without getting too close to the clipping shears and other dangerous tools.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Every year, I like to challenge myself to try new recipes or techniques for outdoor cooking. This year, recipes that use cedar planks or salt blocks are popping up everywhere. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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