yummmmm!
I needed something different for a party I'm going to, so I did a search for ingredients using almond extract and confectioners suger and I came upon this recipe.
I just finished them a little while ago-They were a bit time consuming, but well worth it. This was a fun recipe to make.
I had issues trying to form a perfect 17.5 x 10 rectangle so I didnt quite have the 28 cookies but I did ok.
I thought the 3oz package of cream cheese was a typo since I've never seen them in anything other than an 8oz but a quick search of other recipes and the Kraft site indeed confirmed that was correct. I actually took an 8 oz package and cut it in half. (Then I made another batch with the other half- so this recipe really ought to be doubled, and works well with the extra cream cheese.
Some of the cookies were spreading open so you really have to seal the cookies good before using the fork on them.
I pinched them tight, then tapped the
sides/ends on the table to make them even again.
I used almonds instead of walnuts, and almond extract instead of vanilla.
I also added a heaping teaspoon of
cocoa powder to the filling.
I dont have a food processer, so I ground up the almonds with my hand-held Braun blender in a cup.
These cooked for about 15 minutes, so a tad longer than is called for.
Flaky, light and very tasty!
Will definatly make again!
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