Recipe: Best Slice-And-Bake Almond Crisps

Best Slice-And-Bake Almond Crisps
By : Elizabeth Baird: Only The Best Recipe by Canadian Living
Makes 80 cookies or 20 cookies per log

1 cup Butter -- softened
1/2 cup Packed brown sugar
1/2 cup Granulated sugar
1 Egg
1 teaspoon Vanilla
2 1/3 cups All-purpose flour
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1 1/4 cups Toasted unblanched almonds -- chopped

In large bowl, beat together butter, brown sugar and granulated sugar until light and fluffy; beat in egg and vanilla. Combine flour, baking soda and salt; gradually beat into butter mixture. Stir in almonds.

Shape into four 4-inch long logs. Wrap and freeze for 2 hours or until firm.

Cut into slices about 1/8-inch thick; Bake on greased baking sheet in 375F/190C oven for 8-10 minutes or until golden. Remove to rack and let cool.

Press a sliced almond into the center of each cookie before baking for fancier presentation.

Cookies can be stored in airtight container for up to 1 week or frozen for up to 1 month.