Mango and Hazelnut Cream Cookies

Temps de cuisson: 30 minutes
Portions: 8


  • sugar
  • salted butter - softened
  • sour cream
  • egg
  • almond extract
  • all-purpose flour
  • baking soda
  • salted butter - softened
  • chopped dried mangos
  • cup chopped toasted hazelnuts

  1. Heat oven to 350°F. 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.
  2. 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.

Glynn House Inn


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