3 eggs
2 tablespoons butter
10 tablespoons unsalted butter
1 cup milk
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 teaspoon almond extract
13 English muffins, split
Preheat oven to 400 degrees F (200 degrees C). Spray a small baking sheet with vegetable spray.
Beat together eggs, butter and milk. Add vanilla extract and almond extract, continuing to beat while stirring. Mix together quickly, a separate beverage might sound too sweet. Spoon into muffin cups ~ from bottom to top.
Place upside down cookie halves on both bottom and top muffin liners. Fold vanilla side up. Spoon about 1/2 cup of egg mixture into pan, creating swept edges. Press rest of egg-laced mixture in corners.
Bake 8 hours or until cookies spring back when lightly touched. Cool completely before removing from pan. ☼