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“One of my mother's favorite cookies. She loves them with coffee or tea at night...while my husband eats them for breakfast!”

Ingredients Nutrition


  1. Preheat oven to 325°F.
  2. STREUSEL: Combine the brown sugar, flour, wheat germ, and cinnamon in a bowl.
  3. Cut in the butter to form crumbs.
  4. Add sliced almonds; cut in until evenly distributed.
  5. SHORTBREAD: Cream the butter and brown sugar until creamy.
  6. Add almond extract; blend well.
  7. In a small bowl, combine the flour, wheat germ, and almonds; add to butter mixture in two parts.
  8. Mix well.
  9. Divide dough in half; pat each half into an 8" circle on ungreased cookie sheets.
  10. Spoon the steusel over the shortbread, pressing it in with your fingers.
  11. Cut each circle into 12 wedges; separate them slightly.
  12. Bake 18-20 minutes, or until lightly browned.
  13. Cool for 3 minutes on the cookie sheets; remove cookies to wire racks and cool completely.

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