ALMOND ANGEL COOKIES
Buttery cookies decorated with almonds, pretzels and icing are simply divine for the Christmas season!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 48
Number Of Ingredients 13
Steps:
- In large bowl, beat butter with electric mixer on medium-high speed until light and fluffy. Add sugar; beat until creamy, scraping bowl frequently. Stir in milk, vanilla, almond extract and salt. Stir in flour until well mixed.
- Measure 1/2 cup of dough into resealable food-storage plastic bag; refrigerate. Divide remaining dough in half; roll each into a 6-inch log. Roll 1 log in yellow sugar; roll other log in blue sugar. Wrap logs separately in plastic wrap or waxed paper. Chill until firm, at least 2 hours.
- Heat oven to 350°F. For each cookie, place 2 pretzels with flat sides touching on ungreased large cookie sheets, 3 inches apart. Cut dough into 48 (1/4-inch) slices. (If dough cracks, allow to sit at room temperature a few minutes.) To make angel body, fold in opposite sides at top of each slice to make triangular-shaped body; place each slice on top of 2 pretzels, so double rounds of pretzels form angel wings at each side. Press lightly into pretzels. Using reserved dough from plastic bag, roll 1/2 teaspoon dough into ball; place on top for head of each angel. Press 2 sliced almonds into dough to make song book. Repeat to make 48 cookies.
- Bake 11 to 14 minutes or until edges are firm and just begin to brown. Cool 2 to 3 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
- Pipe yellow icing on cooled cookies to make eyes and hair. Use pink decorating icing to draw mouths. Let stand until frosting is set.
Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 7 g, TransFat 0 g
ALMOND CLOUD COOKIES
This is a recipe for one of King Arthur Flour's best-selling cookies. They are chewy-crisp cookie with an intense almond flavor.
Provided by Southern Polar Bear
Categories Drop Cookies
Time 40m
Yield 21 cookies, 21 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 325°F.
- Lightly grease (or line with parchment) two baking sheets.
- Blend the almond paste and sugar until the mixture forms fine crumbs; this is best done in a stand mixer.
- Add the egg whites gradually, while mixing, to make a smooth paste.
- Stir in the flavorings.
- Scoop the dough by heaping tablespoons onto the prepared pans.
- Sprinkle the cookies heavily with confectioners' sugar, then use three fingers to press an indentation into the center of each cookie.
- Bake the cookies for 20 to 25 minutes, until they're brown around the edges. Remove them from the oven, and let them cool right on the pan.
Nutrition Facts : Calories 104.3, Fat 4, SaturatedFat 0.4, Sodium 6.6, Carbohydrate 16.4, Fiber 0.7, Sugar 14.7, Protein 1.6
ANGEL ALMOND BALLS
These are melt-in-your-mouth buttery rich wonderful! you can also make these cookies using vanilla in place of almond extract and chopped pecans in place of the almonds. These are a wonderful for your holiday cookie platter!
Provided by Kittencalrecipezazz
Categories Dessert
Time 45m
Yield 28 cookies (approx)
Number Of Ingredients 7
Steps:
- Set oven to 300 degrees.
- Butter a large baking sheet.
- In a large bowl using an electric mixer on medium speed beat butter with 1/2 cup powdered sugar and almond extract until smooth (about 3 minutes).
- In a medium bowl mix the flour with baking powder; add to the creamed mixture; beat until blended.
- Stir in chopped almonds.
- Shape into 1-inch balls and place about 1-inch apart on the buttered baking sheet.
- Bake about 20-25 minutes or until pale golden brown (do not overbake!).
- Let the cookies stand on sheet until cool enough to handle.
- Place about 1-1/2 cups powdered sugar in a shallow dish.
- Roll the warm cookies in powdered sugar evenly to coat all over.
- Set the cookies on racks to cool completely.
Nutrition Facts : Calories 154.3, Fat 9.3, SaturatedFat 4.4, Cholesterol 17.4, Sodium 66.9, Carbohydrate 16.4, Fiber 0.8, Sugar 8.7, Protein 2.1
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