Sabtu, 25 Agustus 2018



  1. 1 cup White Sugâr
  2. 1 Cup pâcked Brown Sugâr
  3. 1 cup Butter
  4. 1 cup Lârd or Shortening
  5. 3 Lârge Eggs
  6. 4 1/2 cups âll-purpose flour
  7. 2 teâspoons bâking sodâ
  8. 1 heâping teâspoon Ground Cinnâmon
  9. 8 ounces slivered Âlmonds

  • Tâke out â cookie sheet ând plâce 2 pieces of wâx pâper or plâstic wrâp the length of the cookie neâr the cookie sheet ând set âside.
  • Plâce both sugârs in â lârge mixing bowl.
  • In â smâll sâucepân, melt butter ând lârd/shortening over low heât. Once melted, pour over sugâr.
  • With the mixer running on low, mix until âll sugâr is moistened ând there âre no dry grânules in the bowl.
  • Âdd the eggs ând mix well.
  • With the mixer running, âdd bâking sodâ, followed by cinnâmon ând mix well.
  • Turn off the mixer ând âdd the flour. Mix just until you no longer see flour.
  • Âdd the slivered âlmonds ând mix until âlmonds âre evenly distributed.
  • Divide the dough between the two sheets of wâx pâper ând form in rectângles âbout 2 inches tâll ând 3 inches wide. Wrâp in wâx pâper ând trânsfer to the refrigerâtor on cookie sheet. Let rest in refrigerâtor ât leâst 8 hours or overnight.
  • Preheât oven to 350 degrees F.
  • Unwrâp the cookie logs ând slice 1/4 to 1/2 inch thick. Thicker slices will produce softer cookies but will tâke longer in the oven.
  • Plâce cookies ât leâst 1 inch âpârt.
  • Bâke in preheâted oven for 8 to 10 minutes or until edges âre beginning to brown ând tops no longer look wet.
  • Remove from cookie sheet ând plâce on cooling râck to finish cooling.
  • Full recipes>>

Hopefully this Blog useful, and don't forget to share, read, congratulations ...