Ingrédients pour Belgian Christmas Cookies
- 1 cup (2 sticks) unsalted butter
- Almond Extract
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sliced unblanched almonds
- 1 tablespoon ground cinnamon
- generous amount of red sanding sugar
- generous amount of green sanding sugar
- 1 teaspoon vanilla extract
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Comment préparer Belgian Christmas Cookies
- Preheat oven to 375°F (190°C). Grease a 15 x 10 x 1-inch jelly roll pan.
- Cream together 1 cup (2 sticks) softened unsalted butter and 1 teaspoon vanilla extract until light and fluffy.
- Gradually add 1 1/2 cups packed brown sugar, creaming until well combined.
- Beat in 2 large eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients in three additions, mixing until just combined after each addition. Do not overmix.
- Pour batter into the prepared pan and spread evenly to the edges.
- Sprinkle evenly with 1/2 cup sliced almonds and 1 tablespoon ground cinnamon.
- Sprinkle generously with a mixture of red and green sanding sugar.
- Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely in the pan before cutting into bars.
- Cut into approximately 5 dozen bars.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
186g
Fat
84g
Carbs
27g
