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Ingredients Jump to Instructions ↓

  1. 1/2 cup 99g / 3 1/2oz Sugar

  2. 1/4 cup 49g / 1.7oz Margarine or butter

  3. 1 teaspoon 5ml Vanilla

  4. 3 cups 187g / 6.6oz All-purpose flour

  5. 1/2 cup 46g / 1.6oz Almonds - chopped

  6. 2 teaspoons 10ml Skim milk

  7. 1/2 teaspoon 2 1/2ml Nutmeg

  8. 1/2 cup 80g / 2.8oz Brown sugar - packed

  9. - softened 3 Eggs

  10. 3 teaspoons 15ml Baking powder

  11. 3/4 cup 46g / 1.6oz Candied cherries - chopped

  12. Glaze

  13. 1 tablespoon 15ml Sugar

Instructions Jump to Ingredients ↑

  1. Heat over to 350F. Spray 1 large or 2 small cookie sheets with nonstick cooking spray.

  2. In large bowl, combine 1/2 cup sugar, brown sugar and margarine; beat until well blended. Add vanilla and eggs; beat well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking powder and 1/2 tsp nutmeg; mix well. Stir in cherries and almonds.

  3. With spray coated hands, shape dough into 3 rolls, about 7 inches long. Place rolls at least 3 inches apart on sprayed cookie sheet; flatten each to form 3/4 inch thinck rectangle, about 3 inches wide and 7 inches long.

  4. Brush rectangles with milk. In small bowl, combine 1 tbsp sugar and 1/2 tsp nutmeg. Sprinkle over tops.

  5. Bake at 350F for 20-28 minutes or until rectangles are light golden brown and centers are firm to the touch. Place rolls on wire racks; cool 5 minutes.

  6. Wipe cookie sheet clean. With serrated knife, cut each rectangle into 1/2 inch slices; place, cut side up, on cookie sheet.

  7. Bake at 350F for 6-8 min or until top surface is slightly dry. Turn cookies over; bake an additional 6-8 min or until top surface is slightly dry. Remove cookies from cookie sheets; cool completely on wire racks.

  8. Store tightly covered.

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