Spiced Almond Cookies Recipes

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.

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.

CHINESE FIVE SPICE ALMOND COOKIES

Steps:

• Heat oven to 350°F. In large bowl, combine cookie mix and five-spice powder until blended. Stir in butter and egg until soft dough forms. Stir in almonds.
• Roll dough into 36 (1-inch) balls. Dip one side of each ball into coarse sugar. Place balls, sugar side up, 2 inches apart on ungreased cookie sheets.
• Bake 10 to 12 minutes or until edges just begin to brown. Cool 2 minutes; remove from cookie sheets to wire rack. Cool completely. Store covered at room temperature.