Swedish Slice Offs Recipe
Ingredients
| 1/2 cup blanched whole or slivered allmonds, ground | ||
| Butter/Margarine | 1/2 Cup (16 tbs), softened | |
| Sugar | 1/2 Cup (16 tbs) | |
| 2 tablespoons light molasses | ||
| All purpose flour | 1 Cup (16 tbs) | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
Directions
1. Grind almonds: Place in container of electric blender, 1/4 cup at a time; cover: process on high 30 seconds, or until very fine. (Or you can chop them with a French knife until fine.)
2. Beat butter or margarine with sugar until fluffy in large bowl with an electric mixer at medium speed; beat in almonds and molasses. Turn speed to low; blend in flour, baking soda and salt to make a soft dough.
3. Shape dough into a roll, 1 1/4 inches in diameter, on a sheet of wax paper; roll up and twist ends to seal. Chill at least 4 hours, or until ready to bake.
4. Place roll on a wooden board and cut into 1/4 inch slices with a French knife. Place in rows on cookie sheets. (You can return uncut portion of roll to the refrigerator. It will keep up to 2 weeks, if tightly sealed.)
5. Bake in moderate oven (350°) 10 minutes, or until slices are firm when touched lightly with fingertip. Remove from sheet with spatula; cool on wire racks. Store in metal tin.
2. Beat butter or margarine with sugar until fluffy in large bowl with an electric mixer at medium speed; beat in almonds and molasses. Turn speed to low; blend in flour, baking soda and salt to make a soft dough.
3. Shape dough into a roll, 1 1/4 inches in diameter, on a sheet of wax paper; roll up and twist ends to seal. Chill at least 4 hours, or until ready to bake.
4. Place roll on a wooden board and cut into 1/4 inch slices with a French knife. Place in rows on cookie sheets. (You can return uncut portion of roll to the refrigerator. It will keep up to 2 weeks, if tightly sealed.)
5. Bake in moderate oven (350°) 10 minutes, or until slices are firm when touched lightly with fingertip. Remove from sheet with spatula; cool on wire racks. Store in metal tin.
Chef
