Brown sugar twists with almond sugar topping
Having a great time teaching my son how to bake! Tomorrow, maybe Walnut Cookies and/or Almond Macaroons...
Recipe by request (based on recipe from the California Culinary Academy - Cookies at the Academy 1993 edition! You can get the book at Amazon for $2 and it has wonderful recipes ;))
1 1/2 cups flour
1 t cinnamon
1/8 t salt
2/3 cup softened butter
1/2 cup firmly packed brown sugar
2 T coffee liqueur
2 T ground almonds
2 T sugar
Stir together flour, cinnamon, and salt
In mixer, beat butter and brown sugar until fluffy. Blend in coffee liqueur. Gradually add flour mixture, beating until just smoothly blended. Gather dough into a ball and refrigerate in plastic wrap for 45 minutes.
Preheat oven to 375 deg, and lightly butter cookie sheet.
Work with 1/4 of dough at a time, keeping rest in fridge until needed.
Take just under 1 T of dough at a time and make an 8" strand - cut in half, twist halves together, and place on cookie sheet. Continue until sheet is full - keeping cookies about an inch apart
Mix almonds and sugar - sprinkle over cookies
Bake until lightly browned and firm when gently touched (about 12 minutes). Let stand on baking sheet 2 minutes, then cool on wire racks.
Makes about 2 1/2 dozen cookies.
FYI: each cookie has about 70 calories and we use a bit more cinnamon than the origin recipe listed ;)
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