Almond Cookie Cups Recipes

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ALMOND COOKIES I



Almond Cookies I image

An almond lover's cookie!

Provided by S. Baker

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 30m

Yield 24

Number Of Ingredients 6

½ cup butter, softened
½ cup white sugar
1 egg
1 ¼ cups all-purpose flour
½ cup ground almonds
2 teaspoons amaretto liqueur

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In large bowl, cream together the butter and sugar. Beat in the egg, amaretto, and almonds. Gradually mix in the flour until well blended. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets.
  • Bake 5 to 8 minutes in the preheated oven, or until cookies are lightly colored.

Nutrition Facts : Calories 95.5 calories, Carbohydrate 9.9 g, Cholesterol 17.9 mg, Fat 5.6 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 30.3 mg, Sugar 4.5 g

ALMOND COOKIES



Almond Cookies image

Beverly Preston of Fond du Lac, Wisconsin started making Almond Cookies after enjoying similar ones at her favorite Chinese restaurant. "These crisp cookies have a wonderful almond flavor," she says.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3 dozen.

Number Of Ingredients 9

1 cup shortening
1/2 cup plus 3 tablespoons sugar, divided
1/4 cup packed brown sugar
1 egg
1 teaspoon almond extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
3 tablespoons sliced almonds

Steps:

  • In a small bowl, cream the shortening, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Shape into 1-in. balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Flatten with the bottom of a glass. Press three almond slices into the center of each. , Bake at 350° for 9-11 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 100 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 20mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

CHERRY ALMOND CUPS



Cherry Almond Cups image

"To create these attractive mini-tarts, I adapted a bar cookie recipe I had been making for the holidays for many years," writes Christine Kneebone of Hilbert, Wisconsin. "If you like almond flavor, this cookie is for you!"

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 3 dozen.

Number Of Ingredients 17

1/2 cup butter, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/4 teaspoon salt
FILLING:
1 can (8 ounces) almond paste, cut into cubes
1/4 cup butter, softened
1/4 cup sugar
2 eggs
18 each red and green maraschino cherries, patted dry
TOPPING:
1 ounce unsweetened chocolate
1 tablespoon butter
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour and salt; gradually add to creamed mixture and mix well. Roll into 1-in. balls. , Press dough onto the bottoms and up the sides of well-greased miniature muffin cups. Bake at 350° for 8-10 minutes or until lightly browned. Cool in pans on wire racks. , In a small bowl, beat the almond paste, butter and sugar until smooth. Beat in eggs. Spoon 2 teaspoonfuls into each cooled cup; top each with a cherry. , Bake at 350° for 16-18 minutes or until lightly browned and filling is set. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a microwave, melt chocolate and butter; stir until smooth. Add the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over cookies.

Nutrition Facts : Calories 117 calories, Fat 7g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 63mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

CHERRY-ALMOND CUPS



Cherry-Almond Cups image

Enjoy these baked cookies filled with almond paste and topped with cherries - perfect dessert for a crowd.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 2h30m

Yield 48

Number Of Ingredients 11

1 cup butter, softened
1/2 cup sugar
1 teaspoon almond extract
1 egg
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup almond paste, chopped
1/4 cup sugar
1 egg
1/4 cup sliced almonds
24 red candied cherries, halved

Steps:

  • In large bowl, mix butter and 1/2 cup sugar until well blended. Stir in almond extract and 1 egg. Stir in flour and salt until well mixed. Cover; refrigerate 1 hour if necessary for easier handling.
  • Heat oven to 350°F. In small microwavable bowl, microwave almond paste on High 15 to 20 seconds or until warm. Stir in 1/4 cup sugar until well mixed. Add 1 egg; mix well. (Mixture may be lumpy.)
  • Divide crust dough into 4 pieces; divide each into 12 pieces. Roll each piece into ball. Place 1 ball in each of 48 ungreased miniature muffin cups; press in bottom and up sides of each cup.
  • Spoon about 1 teaspoon filling into each cup. Sprinkle or arrange several almond slices and 1 cherry half on top of each cookie.
  • Bake 17 to 22 minutes or until centers are puffed and edges are light golden brown. Cool in pans 5 minutes. With tip of knife, lift cookies from cups. Cool completely, about 10 minutes.

Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 6 g

ALMOND COOKIES



Almond Cookies image

Provided by Food Network

Categories     dessert

Time 40m

Yield about 2 dozen cookies

Number Of Ingredients 11

3/4 unsalted butter, softened
1 cup sugar
1 egg
1 tablespoon vanilla
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup coarsely chopped almonds
1/4 cup whole unpeeled almonds
1/4 cup cocoa powder
1/4 cup confectioners sugar

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl, cream butter and sugar together until fluffy. Beat in the egg, vanilla, and almond extract. Sift the flour over the top, add the salt and the chopped almonds and fold to combine.
  • Pull off little pieces of the dough and roll them into balls about 1-inch in diameter, enclosing a whole almond in the center of each one. Place on an ungreased baking sheet and bake on the center rack of the oven for 15 to 20 minutes, until light brown. Transfer to racks to cool slightly. When cool enough to handle, roll 1/2 the cookies in the cocoa powder, and the remaining 1/2 in the confectioners' sugar. Serve warm or return to the rack to cool.

ALMOND COOKIE CUPS



Almond Cookie Cups image

From the Italian Inn Cookbook. I just love these, there are so many possibilities. They are fun, and most of all delicious.

Provided by TxGriffLover

Categories     Drop Cookies

Time 25m

Yield 12 serving(s)

Number Of Ingredients 7

1 cup all-purpose flour
1 cup sliced almonds, finely chopped
3/4 cup packed dark brown sugar
1/2 cup light corn syrup
1/2 cup butter
1 teaspoon vanilla
sorbet or fresh fruit

Steps:

  • In a small bowl combine the flour and almonds. Set aside.
  • In a medium medium saucepan bring the brown sugar, corn syrup and butter to a full boil over medium heat. Remove from heat. Stir in flour mixture and vanilla.
  • Line a large cookie sheet with parchment paper. For each cookie cup, drop about 3 tablespoons of batter about 5 inches apart onto the cookie sheet (bake 3 or 4 at a time).
  • Bake in a 350º oven for 10-12 minutes or until bubbly and deep golden brown (cookies will form irregular shapes).
  • Let stand on cookie sheet about 2 minutes. When cookies are firm, but still pliable, place them on inverted custard cups to form small bowls. Cool to room temperature.
  • To serve fill the cups with ice cream, sorbet, mousse, or whatever dessert you would serve in a bowl where you can eat the 'bowl' too!

Nutrition Facts : Calories 243.3, Fat 11.6, SaturatedFat 5.2, Cholesterol 20.3, Sodium 80.5, Carbohydrate 34.1, Fiber 1.2, Sugar 17.5, Protein 2.8

CHERRY-ALMOND CHEESECAKE COOKIE CUPS



Cherry-Almond Cheesecake Cookie Cups image

Need a fairly quick dessert? This is the one! Dress up these cheesecake cookie cups using silver or gold foil liners for the holidays.

Provided by Diana Adcock

Categories     Cheesecake

Time 40m

Yield 12 serving(s)

Number Of Ingredients 8

12 slices refrigerated chocolate chip cookie dough, 1/4 inch
1 (8 ounce) package cream cheese, at room temp
1/2 cup sweetened condensed milk
1 large egg
1 teaspoon almond extract
1 (21 ounce) can cherry pie filling
1/3 cup sliced blanched almond
chocolate curls

Steps:

  • Preheat oven to 325 degrees.
  • Line a 12 count muffin tin with cupcake liners.
  • Place 1 round of cookie dough in each lined cup.
  • Bake for 10 minutes.
  • Meanwhile beat cream cheese, sweetened condensed milk, egg and almond extract in a medum bowl until smooth.
  • Pour 3 T.
  • cream cheese mixture over each cookie in a cup.
  • Bake for an additional 15 minutes or until set.
  • Cool completely on a wire rack.
  • Top with cherry pie filling and sprinkle with blanched almonds.
  • Chill in the fridge for 1 hour.
  • Garnish with chocolate curls.

ALMOND LACE COOKIES



Almond Lace Cookies image

Provided by David Wells

Categories     Cookies     Nut     Dessert     Bake     Christmas     Almond     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 18 cookies

Number Of Ingredients 5

1/2 cup packed light brown sugar
1/2 stick (1/4 cup) unsalted butter
1/4 cup light corn syrup
1/3 cup all-purpose flour
1/2 cup sliced almonds, chopped

Steps:

  • Preheat oven to 350°F and generously grease 2 large baking sheets.
  • Cook brown sugar, butter, and corn syrup in a 1-quart saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat, then stir in flour and almonds.
  • Spoon scant tablespoons of batter 6 inches apart on baking sheets (4 cookies per sheet) and bake 1 sheet at a time in middle of oven until golden brown and bubbling, 6 to 8 minutes. (Cookies will spread to 5 to 6 inches.) Cool cookies on sheet 1 to 2 minutes. Quickly but carefully remove cookies from sheet with a metal spatula and transfer to a rack to cool completely. (If they become too brittle to transfer, return baking sheet to oven for about 1 minute to allow cookies to soften.)

CHINESE ALMOND COOKIES



Chinese Almond Cookies image

Almond cookies like these are thought to resemble coins, making them particularly popular as a symbol of good fortune during the Chinese New Year. Traditional recipes are made with lard and flavored with almond extract. We used butter and almond flour in these to boost the nutty flavor and create a crumbly texture similar to pecan sandies. Enjoy them year-round, particularly with a cup of tea or coffee.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 15 cookies

Number Of Ingredients 9

1 cup all-purpose flour (see Cook's Note)
1/3 cup almond flour (or almond meal)
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 stick (8 tablespoons) unsalted butter, at room temperature
1/4 cup granulated sugar
1/4 teaspoon almond extract
2 large egg yolks, at room temperature
15 whole blanched almonds

Steps:

  • Sift the all-purpose flour, almond flour, baking soda and salt together into a large bowl. Whisk any bits of almond flour left in the sifter into the sifted flour mixture.
  • Combine the butter and sugar together in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 4 minutes. Add the almond extract and 1 egg yolk and beat until the mixture is smooth and combined, about 2 minutes. Scrape down the sides and the bottom of the bowl with a rubber spatula. Reduce the speed to medium low, add the flour mixture and beat until no streaks of flour remain, about 2 minutes.
  • Wrap the dough in plastic and refrigerate for 1 hour.
  • When ready to bake, position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
  • Whisk together the remaining egg yolk and 1 tablespoon of water in a small bowl. Set aside.
  • Scoop the dough by tablespoons (you can use a 1/2-ounce ice cream scoop) and place 2 inches apart on the prepared baking sheet. Roll each scoop into a ball and return it to the baking sheet. Flatten each with your palm into a 2-inch round. Gently press an almond onto each and brush with the egg wash.
  • Bake, rotating the baking sheet halfway through, until the cookies are golden brown on the edges, 16 to 18 minutes. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely, about 10 minutes.
  • Store the cookies in a tightly sealed container at room temperature for up to 5 days.

ALMOND EXTRACT COOKIES



Almond Extract Cookies image

Simple buttery sugar cookies flavored with almond extract. They require no cookie cutters, so they are extra easy! You'll love the creamy almond sugar cookie frosting!

Provided by Kara

Categories     Dessert: Cookies

Time 29m

Number Of Ingredients 12

1 cup butter, softened to room temperature
3/4 cup granulated sugar
1 tsp almond extract
2 cups all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup butter, very soft
2 cups powdered sugar (confectioners sugar)
1/2 tsp almond extract
1/2 tsp vanilla extract
dash salt
3 Tbsp cream, more or less (You can substitute milk.)

Steps:

  • Mix butter, sugar and extract in a large bowl. Beat until creamy, 1 to 2 minutes.
  • Add remaining ingredients and stir till mixed well.
  • Roll dough into 1 inch balls. Place 2 inches apart on cookie sheet and flatten balls to 1/4 inch thickness with the bottom of a glass dipped in sugar.
  • Bake at 375 for 7-9 minutes or until edges are barely lightly browned. Cool for a couple of minutes on the baking sheet before moving to cooling racks.
  • Cool completely. Frost cookies and decorate with sprinkles if desired.
  • Frosting: Beat together all ingredients till smooth and creamy, adding as much cream or milk as needed.

Nutrition Facts : Calories 129 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 82 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

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