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Dairy
Easy
12 Servings
Allergens 
35 Minutes
Diets
This simple recipe yields a decadent treat – a candy and brittle and homey cake rolled into one. The quality of the peppermint extract really makes a difference; I tasted a rich but not too strong peppermint, with none of the artificial or toothpaste-like notes that you often taste when using other extracts.
8 tablespoons (1 stick, 4 ounces or 113 grams) butter or margarine, melted
1 cup (218 grams or 7 and 3/4 ounces for light; 238 grams or 8 and 3/8 ounces for dark) brown sugar
1 large egg
1/2 teaspoon peppermint extract
pinch salt
1 cup (4 and 3/8 ounces or 125 grams) all-purpose flour
1 cup toasted slivered almonds
Butter an eight- by eight-inch pan.
Mix melted butter with brown sugar – beat until smooth. Beat in egg and then vanilla.
Add salt, stir in flour. Mix in the slivered almonds.
Pour into prepared pan. Bake at 350 degrees Fahrenheit 20–25 minutes, or until set in the middle. I always err on the side of caution with baking times – nobody ever complained about a gooey-middled cookie. Cool on rack before cutting them.
This recipe is adapted from SmittenKitchen.com. This recipe was part of a series done using Bakto Flavors Products.
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