SPRINKLY ALMOND COOKIES
Crumbly, shiny almond cookies were a treat that I would get at Chinese restaurants growing up. Usually they were instead of, or in addition to, the classic fortune cookies, and they made that meal extra special. This version has sprinkles because it's the New Year; they're kind of like fireworks. And they are ever so slightly softer and chewier in the center than the crumbly ones I grew up with.
Provided by Molly Yeh
Categories dessert
Time 1h40m
Yield 10 to 12 cookies
Number Of Ingredients 10
Steps:
- Place an oven rack in the middle position of the oven and preheat to 350 degrees F. Line a rimmed cookie sheet with parchment paper.
- In a large bowl, whisk together the coconut oil, sugars and salt until thoroughly combined and creamy. Add the egg yolks, one at a time, whisking to incorporate, then whisk in the almond extract. Add the almond flour and mix to combine using a rubber spatula or wooden spoon. Add the all-purpose flour and sprinkle in the baking soda. Mix until just combined. (The dough will be stiff.) Fold in the sprinkles.
- Into a bowl with the reserved egg whites, add a splash of water (about 1 teaspoon) and whisk to incorporate. Set aside.
- Using a 1 1/2-ounce ice cream scoop, scoop out a level portion of the dough and place on the prepared cookie sheet. Repeat with the remaining dough, evenly spacing them apart. Press gently to flatten each dough ball to a healthy 1/2-inch thick. Brush the egg wash on the cookies, then top with additional sprinkles. Bake until lightly golden, begin checking at 12 minutes.
- Let cool on the cookie sheet for 10 minutes, then cool completely on a rack. Store in an airtight container.
ALMOND BUTTER COOKIES (SANDWICHED WITH JAM)
Provided by Food Network
Categories dessert
Time 1h15m
Yield 5 dozen Sandwich Cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Combine ground almonds and sugar. Blend in butter. Add dry ingredients. Add water and blend well. Shape into a flattened ball. Wrap in parchment and chill at least 1/2 hour. Roll out onto lightly floured board until approximately 1/4-inch thick. Cut into desired shapes, and place on parchment covered baking sheet about 2 inches apart. Bake until golden brown. Cool. Sandwich with strained or seedless jam (raspberry is great!) or chocolate ganache.;
RHUBARB COOKIES
If you make one thing this rhubarb season, it needs to be these cookies. They are crunchy and salty on the outside and tender and chewy on the inside. They also have surprises like sweet white chocolate chips and crunchy chopped walnuts hidden in every bite. But the star of the show is the tangy, soft and beautifully pink rhubarb that is strewn throughout.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 20 to 22 cookies
Number Of Ingredients 12
Steps:
- Sift the flour, kosher salt, baking powder and baking soda together in a large bowl.
- Beat the butter and brown sugar in a large bowl with an electric mixer (or using a stand mixer fitter with the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and yolk, then beat in the vanilla.
- Reduce the mixer speed to low. Add the dry ingredients and beat until well combined, about 1 minute. Fold in the chocolate chips and walnuts, then fold in the rhubarb. Cover the bowl with a clean dish towel and refrigerate the dough for at least 1 hour or up to overnight.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with reusable nonstick mats (or parchment).
- Use a 1-ounce ice cream scoop to scoop the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 10 cookies, roughly 1 1/2 ounces each, per baking sheet). Sprinkle the sea salt on top of the dough balls.
- Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 14 to 16 minutes. Let cookies cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes.
- Store the cookies in a tightly sealed container at room temperature for up to 5 days.
WHOLE-WHEAT ALMOND-BUTTER SANDWICH COOKIES
You'll go nuts for these scrumptious treats, made with almond butter and toasted almonds for an update on the beloved peanut-butter sandwich cookie. The make-ahead icebox dough is cut into thin rounds that are perfect for pairing and filling. Martha made this recipe on "Martha Bakes" episode 809.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h25m
Yield Makes 30 sandwich cookies
Number Of Ingredients 11
Steps:
- In a bowl, whisk together flour, baking soda, and salt. In another bowl, with an electric mixer, beat butter on medium-high, 1 minute. Add almond butter; beat until smooth. Beat in brown sugar, then egg, until well mixed. Reduce speed to low and gradually add flour mixture until just combined. Stir in almonds.
- Form dough into an 11-inch-long log, 1 3/4 inches in diameter. Wrap in parchment and freeze until firm, about 1 hour (or up to 3 months).
- Preheat oven to 350 degrees. Using a chef's knife, slice log into scant 1/4-inch-thick rounds, using one quick motion for each slice. (For easier slicing, keep log frozen between batches of cookies.) Arrange rounds 1 1/2 inches apart on parchment-lined baking sheets, pressing back into shape as needed.
- Bake, rotating sheets halfway through, until cookies are light golden on edges, 8 to 10 minutes. Let cool completely on sheets on wire racks. Cookies can be stored, covered, up to 5 days.
- With an electric mixer, beat cream cheese, honey, and vanilla on medium until combined. Spread 1 tablespoon each on the bottoms of half of the cookies, then sandwich with remaining cookies, pressing gently to spread filling to edges. Filled cookies are best the same day.
BUTTERY ALMOND COOKIES
Made with high-fat, cultured butter, these melt-in-your-mouth almond cookies are like the most tender shortbread you've ever eaten. A simple confectioners' sugar icing and a sliced almond topping make them especially pretty, but you can skip the garnish for something sleeker and simpler. Or use them to make sandwich cookies, filling them with the likes of lemon curd, raspberry jam or melted chocolate.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield About 4 dozen cookies
Number Of Ingredients 15
Steps:
- In a large bowl, stir together flours, cornstarch, baking powder and salt.
- In an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until lightened in color and fluffy, 3 to 4 minutes. Beat in egg yolk and almond extract until combined, about 20 seconds. With the mixer running on low, add flour mixture, beating until just incorporated. Do not overmix.
- Divide dough into two balls. On a floured surface, roll each ball into a 1 1/2-inch-thick log. (If the dough is too soft to work with, chill it for 20 to 30 minutes before forming it into logs.) Wrap logs tightly in parchment paper or plastic wrap, and refrigerate until very firm, at least 2 hours or overnight.
- When you are ready to bake the cookies, heat oven to 325 degrees. Line 2 baking sheets with parchment.
- Use large, sharp knife to cut each log into 1/4-inch-thick rounds. Place cookies 1 inch apart on prepared baking sheets.
- Bake until cookie edges and bottoms are golden brown, about 15 to 22 minutes. Cool 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
- Make the icing: In a large bowl, whisk together confectioners' sugar, melted butter, 1 tablespoon buttermilk, vanilla and almond extracts. If the icing isn't thin enough to drizzle, add more buttermilk. It should be a little thicker than heavy cream.
- Using a fork, drizzle icing all over the cooled cookies, then top with almond slices if you like. Let the icing set for at least 1 hour, then store at room temperature in an airtight container. The cookies will keep for at least 3 days.
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