Recipe by Bergy
Excellent Christmas recipe. I have made these every year since 1992 when I found the recipe in BC Woman to Woman Magazine it was credited to Mrs M.H. Wilkinson. I have not changed anything in the recipe it is excellent the way it is. For variety add a 1/2 tsp Almond extract orfresh ground nutmeg or finely grated orange peel. Try the original first tho you won't be disappointed
Top Review by smartblonde #2
I wasn't really sure I liked these when they first came out of the oven. I'm not really fond of almonds but I have to say when I tried them the following day they mellowed quite and bit and are really quite good. I think I got pretty close to the 8 dozen. These were the easiest cookies that used refrigerated dough that I ever made. I will try these again but I may try walnuts next time. Thanks
- 1 lb butter, room temperature
- 1 1⁄2 cups granulated sugar
- 1 large egg, beaten
- 4 1⁄4 cups flour
- 1⁄2 teaspoon salt
- 1 cup almonds, slivered, toasted
Directions See How It's Made
- Heat oven 375°F degrees.
- Cream together butter and sugar; add beaten egg.
- Mix together flour & salt.
- Using a wooden spoon stir flour into the creamed butter mixture.
- Work in the nuts until evenly distributed.
- Divide dough into 4 parts and roll each part into a sausage about 2-inches in diameter. Wrap in wax paper and refrigerate until firm.
- Slice the dough into 1/4" slices and place 1" apart on an ungreased cookie sheet.
- Bake for 10-12 minutes (bake in center of the oven) Do not let the cookies brown too much they should be the color of shortbread--pale golden.
- Store in tins in the fridge or freezer.