Hilda's Friend's Almond Shortbread

[stellabella]

Hilda's Friend's Almond Shortbread

• 3/4 c melted butter
  
• 1-1/2 c sugar
  
• 1-1/2 c flour
  
• 2 beaten eggs
  
• pinch salt
  
• 1 tsp almond extract
  

Mix butter and sugar til creamy; add aggs and mix well; add flour, salt and extract and mix well. Grease your standard cast-iron skillet and line completely with foil. Pour the stiff batter in and spread it to the sides. Sprinkle the top generously with slivered almonds and more sugar. Bake @ 350 30 mins. Cool completely before removing.

Notes: this is so easy it's addictive. I use the Kitchenaid and pretty much just dump in the ingredients in the proper order and let the machine do all the work. I recommend taking the pan out after 25 min. and checking that your oven isn't cooking too fast. The top of the cookies will brown only VERY slightly. You might think they aren't done and want to stick them back in for 5-10 minutes--DON'T. Becasue I was making them during a cold spell, I took the skillet out on the porch and let them cool overnight. Once completely cool they set and firm up. Cut them into thin slivers and serve them with coffee or tea or alongside another dessert like chocolate mousse.

These are the best cookies I've discovered in a LONG time. They are like a rich, soft chewy biscotti. Hope you like them, too.

Keywords: Dessert, Cookie

( RG413 )