Coconut Almond Cookie Brittle

by Cate on December 14, 2004

Makes about 24 pieces

1 cup (2 sticks) softened butter
1 cup sugar
1 teaspoon salt
1-1/2 teaspoons coconut extract
2 cups all-purpose flour
1 cup sliced almonds

Preheat oven to 350. Combine butter, sugar, salt and extract. Beat until creamy. Stir in flour gradually, beating until blended. Fold in nuts. Press dough 3/8-inch thick in a jelly-roll pan (dough will fill only 3/4 of the pan, and won’t spread). Bake for 15-20 minutes (the shorter the time it bakes, the chewier it stays; longer baking time produces a crisper cookie). Leave in pan to cool, then break apart like peanut brittle. Store in airtight container.

Sweetnicks’ Note: Very good, easy to make and addicting!

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