Busters Recipes

Snappy Almond Squares:


1/2 c Packed dark brown sugar
1/4 c Light butter
1 tb Cold water
1 c All-purpose flour; plus 2 tablespoons
2 tb Cornstarch
1/2 ts Ground cinnamon
1/8 ts Salt
1/4 c Sliced almonds

Preheat oven to 375 degrees. Beat sugar and butter at medium speed of
a mixer until well-blended(about 5 minutes). Add water and beat well.
Combine the flour, cornstarch, cinnamon and salt. Add to sugar mixture;

beat until well-blended. Gently press dough into a 4-inch disk; wrap in

plastic wrap. Freeze 30 minutes. Remove plastic wrap. Roll to a
1/16-inch
thickness on a lightly floured surface; cut with a 2-inch star cutter.
Place the cookies on a baking sheet; top with almonds. Bake at 375
degrees
for 8 minutes or until cookies are crisp and edges are browned. Cool 30

seconds on pan. Remove from pan; cool over wire racks.

Yield: 4 dozens cookies