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Four O'Clocks
1/2 Cup margerine softened
1 Cup brown sugar (packed)
1 egg
1 tsp. vanilla
2 Cups all purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1 tsp. allspice
1/2 tsp. cloves
1/2 tsp. nutmeg
1/8 tsp. salt
1/2 oz slivered almonds
Cream together margerine and sugar. Add egg and vanilla and beat till smooth. Add dry ingredients and mix well. Shape dough into a 1 1/2" roll and refrigerate, covered, for 2 hours. Slice cookies 1/8" thick and place 1" apart on a greased cookie sheat. Select a longer sliver of almond and place at the 12 O'clock position and a shorter slliver at the 4 O'clock position. Repeat for all the cookies on the baking sheat. Bake at 350 degrees for 10 to 15 minutes until cookies are firm and slightly browned around the edges. My oven takes 11 1/2 minutes. Makes 40 cookies 30 calories each.
They are called Four O'clocks because each cookie looks like a clock face. Small and simple, they have a hearty, robust flavor and are perfect with a cup of tea at four o'clock. These cookies are among my earliest memories. My grandmother pulled my highchair up to the counter where she was mixing cookies so I could "help". When I was about 7, she let me make the cookies under close supervision. I've carried on the tradition with my children and grandchildren.
on 05/24/07 |
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