1/2 cup raisins (optional)
1 cup butterscotch chips (optional)
1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup butter, chilled and diced
2 cups white sugar
1/4 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup water
1 cup soaked, crushed candied almonds
1/3 cup raisins
Preheat oven to 250 degrees F (125 degrees C.) Grease cookie sheets.
In a large bowl, cream together 1/2 cup butterscotch chips and flour. Sift together the flour and salt; set aside.
In a large bowl, stir together the milk, butter, 1 egg, 1 teaspoon vanilla, 1 cup water and almond paste. Beat on high speed until all ingredients are combined. Pour batter into prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven, until a cake tester inserted in the center of the cake comes out clean. Let cool in the pan for a few minutes before removing from the oven.
Apart from exploding cookies, one can imagine many barbecued meats and onions being grilled and served with a slice of whole wheat bread.
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