Golden almond cookies from Midwest Made: Big, Bold Baking from the Heartland (page 120) by Shauna Sever

  • almond extract
  • eggs
  • all-purpose flour
  • sugar
  • vegetable shortening
  • egg yolks
  • slivered almonds

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tarae1204 on January 07, 2021

    These cookies causes my tongue to slightly tingle and the same happened for others (but not all who tried them). This cookie grew on me... I was nonplussed by it but they got better when I thinned the egg yolk wash with a drip of water and made sure it really covered the cookie before baking. I thought it was a boring, one note cookie; but that simplicity is what my kids and certain others absolutely loved. To each his own.

  • taste24 on December 28, 2020

    My dough didn't mix very well in the food processor, so I was mixing often with a rubber spatula. The cookies were okay - not my favorite. Very crumbly and the egg yolk brushed on top added a different, unpleasant flavor for me. However, my family members really enjoyed these!

  • stef on October 04, 2020

    The cookies are made in a food processor. Made a nice crisp almond flavored cookie. I used a 2 teaspoon scoop and cookies turned out a nice size. Baking time was 16 minutes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.