Unless otherwise stated in recipe, all ingredients should be at room temperature. Cold eggs, milk, butter, etc. cause the dough or batter to separate and loose its uniform consistency.
1. Combine the butter and sugar in the bowl of an electric mixer. Using the paddle attachment, cream the ingredients together until smooth.
2. Add the egg and mix until well blended. Scrape down the sides of the bowl as needed.
3. Add the baking soda and mix well to blend.
4. Add the molasses and mix until well blended. Scrape the sides of the bowl as needed.
5. Sift together the flour, baking powder, salt, and cinnamon, then add to the bowl. Continue mixing just until the flour mixture is blended.
6. Add the sliced almonds and stir just to combine.
7. Scale the dough into 20-oz. portions. Shape into logs, wrap each log in a half sheet of parchment paper then in plastic wrap and freeze.
8. Preheat an oven to 350 F. Line cookie sheets with parchment paper.
9. Slice the frozen dough into 1 oz. portions and place onto the prepared cookie sheets.
10. Bake about 12 to 15 minutes until the cookies are set. Be careful not to over-bake the cookies.
11. Transfer to wire racks to cool.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1215g) | ||
Recipe Makes: Servings | ||
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Calories: 5153 | ||
Calories from Fat: 3781 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 420.1g | 560 % | |
Saturated Fat 250.9g | 1255 % | |
Monounsaturated Fat 117.2g | ||
Polyunsanturated Fat 22g | ||
Cholesterol 1042.8mg | 321 % | |
Sodium 62930.8mg | 2170 % | |
Potassium 2011.8mg | 53 % | |
Total Carbohydrate 312.6g | 92 % | |
Dietary Fiber 19g | 76 % | |
Sugars, other 293.7g | ||
Protein 52g | 74 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5153
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