Almond Berry Cookies Recipes

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in almonds. , On a heavily floured surface, roll out dough to 1/8-in. thickness. With floured 2-1/2-in. cookie cutters, cut into desired shapes. , Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges begin to brown. Remove to wire racks to cool., Spread 1 teaspoon raspberry filling on the bottoms of half of the cookies; top with remaining cookies. Sprinkle with edible glitter or confectioners' sugar. Store in an airtight container.

Steps:

• Preheat the oven to 375 degrees F.
• In a medium bowl, combine flour, baking powder, and salt. In another medium bowl, cream together the butter and sugar using a hand mixer. Add egg and beat to incorporate. Add milk, almond extract, and lemon zest. Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries. Chill the dough in the refrigerator for 30 minutes. Preheat the oven to 375 degrees F. Using two small spoons, dollop mix onto cookie sheets. Bake until golden brown around the edges, about 15 minutes. Cool the cookies on a wire rack. Save in a storage container to take to the picnic.
• Note: This recipe has been updated and may differ from what was originally published or broadcast.

Steps:

• cream sugar, shortening, butter, egg, vanilla, salt, soda. Slowly add flour until blended. Drain berries well. Add nuts and berries to dough and mix by hand. Drop by teaspoons onto a baking sheet (about golfball sized). Bake at 350 degrees for 10-12 minutes (golden but not brown).

Steps:

• In a medium bowl, combine flour, baking powder, and salt.
• In another medium bowl, cream together the butter and sugar using a hand mixer.
• Add egg and beat to incorporate.
• Add milk, almond extract, and lemon zest.
• Stir the dry ingredients into the wet ingredients.
• Fold in the almonds, then the blueberries.
• Chill the dough in the refrigerator for 30 minutes.
• Preheat the oven to 375 degrees F.
• Using two small spoons, dollop mix onto cookie sheets.
• Bake until golden brown around the edges, about 15 minutes.
• Cool the cookies on a wire rack.

Steps:

• Preheat oven to 375 degrees.
• In a medium bowl, combine flour, baking powder and salt.
• In another medium bowl, cream together the butter and sugar using a hand mixer. Add egg andbeat to incorporate. Add milk, almond extract, and lemon zest.
• Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries. Chill dough in the refrigerator for about 30 minutes.
• Using two small spoons (or an ice cream scoop), dollop dough onto cookies sheets. Bake until golden brown around the edges, about 15 minutes.
• Cool on a wire rack. Save in sealed storage container.