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Sparkling, honey and almond
butter cookie cut-outs.
Honey-Almond
Butter Cookies
- 1 cup butter, softened
3/4 cup vegetable oil
1/2 cup honey
5 cups all-purpose flour
5 large egg yolks
3 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 large egg white, lightly beaten
- Coarse (turbinado) sugar
for sprinkling
- Preheat oven to 325°F
(160°C).
- In a large bowl, cream
butter, oil and honey. Cut in flour with a pastry blender until
dough is the size of marbles. Stir in egg yolks, lemon juice
and vanilla and almond extracts. Chill for 2 hours.
- Roll dough 1/4-inch thick.
Cut dough with a floured cookie cutter into desired shapes. Brush
lightly with egg white and sprinkle with sugar.
- Bake for 10 to 12 minutes
or until golden brown.
Makes 60 cookies.
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