|lillian's almond cookies|
1 1/4 cup sugar
5 ounces heavy cream
2/3 cup cornstarch
1 3/4 cup flour
1 teaspoon vanilla extract
10 ounces chopped slivered almonds
in medium bowl mix together flour and cornstarch set aside. in the bowl of a stand mixer, cream the butter and sugar until light and fluffy. sift in 1/2 of the flour mixture and mix. then add the cream, almonds, vanilla and the rest of the flour.
|chill dough for an hour before baking|
|take the chilled dough and scoop teaspoonfuls onto lightly buttered parchment paper|
preheat the oven to 375 and bake...start checking at 10 minutes...you want the cookies to be done but not brown anywhere but the very edges. cool on the cookie sheet for 1minute then care fully transfer to cooling racks. cool completely before putting in air tight containers. these cookies are so delicious..your family will love them. thanks lillian...god jul.