Almond Raspberry Cookies Recipes

RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
• Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
• In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

RASPBERRY-ALMOND THUMBPRINT COOKIES

Steps:

• In a large bowl, cream butter, sugar and extract until light and fluffy, 5-7 minutes. Add flour and mix well. Chill for 1 hour., Preheat oven to 350°. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each; fill each with 1/4 teaspoon jam. Bake until the edges are lightly browned, 13-16 minutes. Remove to wire racks to cool completely., For glaze, in a small bowl, combine confectioners' sugar, extract and water. Drizzle over cookies.

RASPBERRY ALMOND KISS COOKIES

Steps:

• In a medium bowl, cream together the butter, 1/2 cup white sugar and brown sugar until smooth. blend in the egg and 1 teaspoon almond extract. Combine the flour, baking soda and salt; stir into the creamed mixture. Cover dough and refrigerate for at least one hour, or until easy to handle.
• Preheat the oven to 325 degrees F (165 degrees C). Roll dough into 1 inch balls, roll the balls in the remaining white sugar and place them 2 inches apart onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until golden brown. While hot from the oven, immediately press a chocolate kiss into the center of each one. Remove from cookie sheets to cool on wire racks.
• In a small bowl, mix together the confectioners' sugar, milk, raspberry jam and 1/4 teaspoon almond extract until smooth. Drizzle over cooled cookies.

ALMOND RASPBERRY COOKIES

Steps:

• Preheat the oven to 350°F (176°C). Place the cookie dough in a Classic Batter Bowl. Chop the almonds very finely with the Food Chopper. Add the almonds and almond extract to the dough; mix well.Using a Small Scoop, drop dough 2 inches (5 cm) apart on flat Baking Stone. Press a lightly floured finger in center of dough to make indentations. Fill the indentations with about 1/2 teaspoon (2 mL) of raspberry preserves.Bake 15-18 minutes or until cookies are light golden brown. Place parchment paper under a Stackable Cooling Rack. Transfer the cookies from the baking stone to the cooling rack. Cool; sprinkle with powdered sugar.

RASPBERRY, ALMOND & OAT BREAKFAST COOKIES

Steps:

• Heat the oven to 200C/180C fan/gas 4 and line two baking trays with baking parchment. Mix the banana, oats, almonds, cinnamon and a pinch of salt in a bowl to make a sticky dough. Gently stir through the raspberries, trying not to break them up. Scoop up tablespoons of the mixture and roll into balls, then place on a baking tray and flatten with your hand.
• Bake for 15 mins until the cookies feel firm around the edges and are golden brown. Leave to cool. Will keep in an airtight container for up to three days.

ALMOND RASPBERRY COOKIES

Steps:

• Preheat over to 350°F Place cookie dough in bowl. Chop almonds very finely. Add almonds and almond extract to dough and mix well.
• Using a small scoop, drop dough 2 inches apart on a flat baking stone or cookie sheet. Press finger lightly in center of dough to make indentations. Fill indentations with about 1/2 teaspoon of raspberry preserves.
• Bake 15-18 minutes or until cookies are light golden brown. Remove cookies to cooling rack. Cool and sprinkle with powedered sugar.

RASPBERRY ALMOND COOKIES

Steps:

• Adjust oven racks to upper-middle and lower middle positions and preheat oven to 350°F.
• Line 2 baking sheets with parchment paper. Process 1 cup flour and almonds in food processor until finely ground. Add half cup sugar and remaining flour and process until combined. Add butter and vanilla to food processor and pulse until dough forms.
• On lightly floured surface, roll dough to 1/4 inch thickness. Using 2 inch round cookie cutter, cut out cookies, gathering and rerolling dough as necessary. Place cookies 2 inch apart on prepared baking sheets until light brown around edges, about 15 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack.
• Transfer remaining sugar to a bowl. Working quickly, spread 1 tsp jam on bottom of half of warm cookies, then press remaining cookies onto jam to form sandwiches. Roll cookies in sugar to coat. Cool completely on wire rack. Repeat with remaining dough.

RASPBERRY-ALMOND CRUMB COOKIES

Steps:

• Heat oven to 350 degrees. Line 2 baking sheets with parchment; set aside. Butter 22 two-inch fluted stainless-steel pastry cutters; place them 1 inch apart on the baking sheets. In a large bowl whisk together almonds, flour, sugar, and salt.
• Use a pastry blender or 2 knives to cut butter into dry ingredients until crumbly, then work with your fingers until there are no dry crumbs. Squeeze mixture, making pieces ranging from pea-size to 1 inch.
• Place 2 tablespoons of crumb mixture into each pastry cutter. Press crumbs to compress into a 1/4-inch-thick layer.
• Spoon 1 1/4 teaspoons of jam on dough; spread jam to within 1/8 inch of the edge. Sprinkle 2 tablespoons of crumb mixture over jam. Bake 15 minutes, rotate sheets between oven shelves, and bake about 15 minutes more, until cookies are golden brown.
• Transfer sheets to wire rack. Immediately lift off pastry rings; let cookies stand to cool completely. Store in an airtight container.

RASPBERRY-ALMOND CRESCENT COOKIES

Steps:

• Place flour in a large bowl; cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg yolk, sour cream and vanilla until smooth; stir into flour mixture., Divide dough into 4 portions. Shape each into a disk; cover and refrigerate 30 minutes or until firm., Preheat oven to 350°. In a small bowl, mix raspberry jam, coconut, almonds and extract until blended. On a well-sugared surface, roll each portion of dough into a 10-in. circle. Spread about 1/3 cup filling over circles. Cut each into 12 wedges. Roll up wedges from the wide ends. Place 1 in. apart on parchment-lined baking sheets, point side down; curve to form crescents. Brush with egg white; sprinkle with coarse sugar., Bake 15-18 minutes or until set (do not brown). Remove from pans to wire racks to cool.