***WELCOME HOME***
Sugar-Cookie Pound Cake
Home | Recipe Page | Recipe Page 2 | Recipe 3 | Recipe 4 | Recipes 5 | Recipe 6 | Recipe 7 | Recipe 8 | Recipe 9 | Contact Me | Blackened Sweet Aubergine

Sugar-Cookie Pound Cake
 
 3 cups sugar-cookie crumbs (either homemade or
 store-bought)
 2 cups sliced almonds, coarsely ground
 1 cup unsalted butter, softened
 2 cups sugar
 6 eggs
 1/2 cup flour
 1/2 cup half-and-half
 1 Tbs. vanilla extract
 2 tsp. almond extract
 
 Preparation:
 
 Crush sugar cookies to a fine crumblike texture
 and grind almonds with a chef's knife.
 
 Put butter in a mixer and soften.
 
 Add sugar to butter gradually.
 
 Add eggs one at a time until thoroughly
 incorporated.
 
 Stir until mixture has no lumps.
 
 In a separate bowl, mix flour and sugar-cookie
 crumbs.
 
 Put a mixer on low speed, then add cookie-crumb
 mixture
 and half-and-half intermittently.
 
 Add extracts and continue to mix.
 
 Add almonds last, mixing in thoroughly but be
 careful
 not to over-beat.
 
 In a bundt pan, cut parchment paper to fit the
 bottom
 of the pan and place inside.
 
 Grease pan and parchment paper and flour heavily.
 
 This cake does not rise a lot.
 
 Bake in a 300-degree F oven for two hours.
 
 Remove and cool in the pan on a wire rack.
 
 When cool, peel away parchment paper and
 dust heavily with powdered sugar.

"!! A recipe shared lives forever.
Deborah thank you



 

If you have copyright on the recipe please email me.