Belgian Christmas Cookies
|Butter||2⁄3 Cup (10.67 tbs)|
|Almond extract||1 Teaspoon|
|Firmly packed dark brown sugar||1 Cup (16 tbs)|
|Sifted all purpose flour||1 2⁄3 Cup (26.67 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Finely chopped almonds||1⁄2 Cup (8 tbs), unblanched|
|Ground cinnamon||1⁄2 Teaspoon|
|Red sugar||2 Teaspoon|
|Sugar||2 Teaspoon (Green Colored)|
Cream butter with extract; add brown sugar gradually, creaming until fluffy.
Add eggs, one at a time, beating thoroughly after each addition.
Sift flour, baking powder, and salt together; add in thirds to creamed mixture, mixing until blended after each addition.
Turn into a greased 15x10x1-inch jelly roll pan and spread evenly to edges.
Sprinkle a mixture of almonds and cinnamon over batter, then sprinkle with a mixture of red and green sugars.
Bake at 375Â°F 10 to 12 minutes.
Cut into bars while still warm.