USA : New Hampshire : Ashland : Glynn House Inn
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Mango and Hazelnut Cream Cookies [rate this recipe]
Ingredients:

3/4 cup sugar
1/2 cup salted butter, softened
1/2 cup Sour Cream
1 egg
1/2 teaspoon almond extract
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup chopped dried mangos
1/2 cup chopped toasted hazelnuts

Directions:

Heat oven to 350F. Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, egg and almond extract; continue beating until well mixed. Reduce speed to low; add flour, baking soda and salt. Beat, scraping bowl often, until well mixed. Stir in chopped mangos and hazelnuts.

Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Sprinkle with sugar, if desired. Bake for 10 to 12 minutes or until lightly browned.




 
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