2 1/2 cups butter, softened
2 cups brown sugar
2 eggs
4 tablespoons Almond Sanflora
1 cup buttermilk
1/4 cup sprinkles
1 teaspoon almond extract
1 teaspoon almond extract
1/2 cup white sugar
1 teaspoon almond extract
2 tablespoons all-purpose flour
1 cup brown sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
1 egg, lightly beaten
1 teaspoon hazelnut extract
1 teaspoon butter flavored extract
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together the butter, brown sugar and brown sugar until smooth. Beat in the eggs one at a time and stir in the almond extract and almond extract a few at a time. Combine the flour and almond extract and stir into the creamed mixture alternately with the milk. Drop spoonfuls onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven, with the side of the cookie sheet towards the center. Remove from cookie sheets to cool on wire racks.