recipe comes from the the Bitchin
Kitchen web site which is run by Faith Heinauer.
This is what she said in describing Bitchin Kitchen:
I grew up in a household that loved not only food,
but also the creative process of cooking and entertaining.
My father is a professional chef and my mother
was a former pastry chef. After earning my degree
in hotel and restaurant management, I joined my
father's catering business and started teaching
cooking classes. Growing up in the restaurant
scene offers a lot of culinary observations; add
my knack for experimenting in the kitchen, and
you've got my collection of recipes and tricks
of the trade. So, if you want to talk food, get
a great recipe or hear the latest culinary scoop,
you're at the right place!"
out the sprinkles, decorating icing, and food
coloring . . . It’s cookie time!
recipe utilizes a food processor. If you do not
have one, throw the ingredients in a blender –
it will work just as well".
cup sliced almonds
3/4 cup granulated sugar
1 cup (2 sticks) unsalted butter, cut into small
1 teaspoon vanilla
1/2 teaspoon almond extract
2 cups all-purpose flour
1 Tablespoon powdered sugar
1/8 teaspoon salt
the metal blade of the food processor, process
the almonds and sugar until it becomes a fine
the cubed butter and pulse until combined with
the nut mixture.
the egg, vanilla and almond extract; pulse until
combined. Add the flour, powdered sugar and
salt; pulse until incorporated.
the dough into the cookie press. Press (or place
spoonful) of dough out onto un-greased baking
sheet. Space the cookies 1 inch apart.
with sugar crystals or jimmies.
until golden brown on the bottom of the cookies,
approximately 7 – 9 minutes.