Almond Spice Cookies Recipes

SPICED ALMOND COOKIES

Steps:

• In a bowl, cream butter, shortening and sugars until light and fluffy. Add eggs and beat well. Combine dry ingredients; stir into creamed mixture along with nuts. Shape into three 9x1-1/2-in. rolls; wrap in plastic. Refrigerate 2-3 days for spices to blend. , Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 12-14 minutes or until set. Remove to wire racks.

ALMOND SPICE COOKIES

Steps:

• Whisk together the flour, almonds, ginger, cinnamon, cloves, and pepper. Set aside.
• Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the corn syrup, brandy, and orange extract, and mix well.
• Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined.
• Gather the dough into a ball. Wrap and chill for an hour or up to overnight.
• Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
• Place the chilled dough between two sheets of waxed paper. Roll to 1/4-inch thickness. (If the dough chilled overnight, you may need to let it sit at room temperature for 5-10 minutes to make it easier to roll.)
• Use a 2-inch round cutter to cut out cookies. Gather and re-roll the dough as needed.
• Place the cut cookies on the prepared pans. Bake, one sheet at a time, for 8 to 10 minutes, or until the edges are lightly browned.
• Cool on the pans for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
• Stir together the confectioners' sugar and 2 teaspoons of milk. Add more milk, a small amount at a time, to attain the desired consistency. The glaze should be thick.
• Spread the glaze on the cooled cookies. If desired, top with sliced almonds. Allow the glaze to set before serving.

ALMOND SPICE COOKIES

Steps:

• In a food processor pulse whole almonds with 1/2 cup sugar until ground fine. In a large bowl with a pastry blender or with your fingertips blend butter and flour until mixture resembles coarse meal. Add remaining 3/4 cup sugar, almond mixture, whole egg, zest, cinnamon, and cloves and stir until mixture forms a smooth dough. (Work dough well by hand if necessary.) Chill dough, wrapped in plastic wrap, at least 2 hours and up to 1 day.
• Line baking sheets with foil.
• Divide dough into 4 pieces. Lightly flour 1 piece of dough, keeping remaining dough chilled and wrapped in plastic wrap, and on a lightly floured surface roll out dough 1/4 inch thick. With a 1 1/2- to 2-inch cutter cut out cookies, chilling scraps, and arrange about 1/2 inch apart on baking sheets. Make more cookies with 3 remaining pieces of dough and scraps, pressed together, in same manner. Let cookies stand, uncovered, at room temperature at least 4 hours and up to 12.
• Preheat oven to 350°F.
• Brush cookies lightly with egg wash and sprinkle with blanched almonds. Bake cookies in batches in lower third of oven 15 to 20 minutes, or until golden, and cool on racks. Cookies keep in an airtight container at room temperature 2 weeks.

ALMOND SPICE COOKIES

Steps:

• In a bowl, cream butter and sugar; add egg substitute and extract. Combine dry ingredients; add to the creamed mixture. Stir in almonds. Drop by rounded teaspoonfuls onto baking sheets coated with cooking spray. Bake at 350° for 9-11 minutes or until edges are golden brown. Remove to wire racks to cool.