ALMOND COOKIES I
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
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
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
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
"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
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
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
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
Provided by Food Network
Categories dessert
Time 40m
Yield about 2 dozen cookies
Number Of Ingredients 11
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
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
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
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
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
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
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
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
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
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
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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- In a medium-sized mixing bowl, combine cookie mix, butter, egg and almond extract and beat until well mixed.
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- Place parchment paper over a large baking sheet. Draw 3 (5 1/2-inch) circles on parchment paper. Turn parchment paper over, and secure with masking tape.
- Combine sugar and margarine in a large bowl; beat at medium speed of a mixer until light and fluffy. Add almond extract and egg whites; beat well. Add flour and almonds; beat at low speed until well-blended.
- Spoon 1 heaping tablespoon batter into the center of each of the 3 drawn circles; spread batter to outside edge of each circle. Bake at 425° for 5 minutes or until edges of cookies are browned. Let cool 30 seconds on pan.
- Loosen edges of cookies with a spatula, and gently remove cookies from paper. Place each cookie over an inverted 6-ounce custard cup (or jar) coated with cooking spray. Shape the cookies around custard cups to form shallow cookie cups; let cool completely. (Cookies are delicate and should be handled carefully when shaped.) Repeat the procedure with remaining batter, reusing paper.
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- Preheat oven to 325 degrees F. Line thirty-six 1-3/4-inch muffin cups with paper bake cups; set aside.
- In a small saucepan, melt and stir brown sugar and butter over medium heat until smooth. Remove from heat; cool slightly. Stir in egg, almond extract, and vanilla.
- In a small bowl, stir together flour, baking powder, and baking soda. Add flour mixture to butter mixture; stir just until combined. Stir in 1/3 cup of the chopped almonds.
- Spoon batter into paper bake cups, filling each half full. Sprinkle tops with the remaining chopped almonds.
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- Preheat the oven to 350°F and generously grease a mini muffin pan with cooking spray or Crisco.
- In a medium-sized mixing bowl, combine cookie mix, butter, egg and almond extract and beat until well mixed.
- Bake 12-14 minutes until the cookie dough is lightly golden brown. Allow the cookie cups to cool for 10-15 minutes. While the cookies are still warm, use the back of a measuring spoon to press into the center of each cookie to make a cup shape.
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4.5/5 (20)Category DessertServings 48Total Time 1 hr 15 mins
- Place 1 cookie dough round in each muffin cup. Sprinkle 2 tablespoons of the toffee bits evenly over cookie dough rounds. Bake 13 to 18 minutes or until light golden brown. Cool in pan 15 minutes. Loosen with tip of knife; carefully remove from pan to cooling rack. Cool completely, about 15 minutes.
- Meanwhile, in 1-quart heavy saucepan, heat sweetened condensed milk and almond butter over medium heat 5 to 6 minutes, stirring constantly, until mixture begins to bubble. Remove from heat; stir in vanilla. Cool 2 minutes. Spoon 1 heaping teaspoon condensed milk mixture into each cookie cup.
- In small bowl, mix remaining 2 tablespoons toffee bits and the almonds. To serve, top each cup with about 1 tablespoon whipped cream topping and about 1/4 teaspoon almond mixture.
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- Sift the flour, corn starch, salt, baking powder, and almond flour into a bowl then whisk together and set aside.
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