Our readers choice pick, here is my review of the Criss Cross Brown Sugar cookies, which I added almond to. These turned out great! Not too much sugar, and makes just under 2 dozen cookies. This recipe would be great for a cookie exchange (easy to double or triple the recipe), and easily made nut free for those folks with allergies. I added chopped almond to the tops of mine, which made a nice garnish. This recipe came from the Original Settlement Cookbook. My book includes lovely old notes from a previous owner. Things like "Nancy uses 1/4 cup milk and cookies are moist", for a recipe for "Rocks", and tips on making sour milk (which many of the recipes call for). A depression era book, there is no shortage of recipes that use "fillers" like breadcrumbs, to stretch out foods and desserts, but don't let that fool you, this book is loaded with quality recipes! So happy to have finally tried this recipe out.
Watch for more recipes from this great vintage book, especially around the holidays!
1/2 Cup softened butter
1/2 cup brown sugar
1 egg
2 cups flour
1/2 teas baking powder
1/4 c chopped nuts
1 teas good quality almond extract
1/2 teas vanilla
Cream butter, add sugar and cream well. Add egg and flour mixed with baking powder. Mix dough into smooth ball. Roll into small, 1 inch balls and place on cookie sheet. Make a criss cross using a fork. Brush with egg white and sprinkle with chopped nuts. Bake at 400 for 10-12 minutes.
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