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Danish Toffee Cookies

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Ingredients
  Sifted cake flour 3 1⁄2 Cup (56 tbs)
  Double-acting baking powder 2 Teaspoon
  Soft butter/Margarine 2⁄3 Cup (10.67 tbs)
  Salt 1⁄2 Teaspoon
  Granulated sugar 1 Cup (16 tbs)
  Egg 1 Large (Unbeaten)
  Strong coffee 2 Tablespoon
  Dark rum 1 1⁄2 Tablespoon
  Finely chopped blanched almonds 1⁄2 Cup (8 tbs)
Directions

1. Sift flour with baking powder.
2. Cream butter with salt until light and fluffy, gradually adding sugar. Add egg, then coffee, then rum, beating well after each addition. Blend in flour mixture, then almonds. Refrigerate about 2 hours, or until dough can be easily handled.
3. Start heating oven to 375°F.
4. On floured surface, roll out dough 1/8 inch to 1/4 inch thick. Cut with floured 2 1/4-inch cutter. Place on un-greased cookie sheets.
5. Bake 10 to 12 minutes, or until done. Makes about 4 dozen.

Recipe Summary

Cuisine: 
European
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Ingredient: 
Almond

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