Almond Cookies Ii Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream butter or margarine and sugar together until light and fluffy. Add almond extract and egg. Beat well. Stir in flour, crispy rice and almonds.
• Shape into balls one inch in diameter and place on ungreased baking sheets. Press with a floured fork to flatten slightly. Bake for 12 to 15 minutes until lightly browned.

Steps:

• In a medium bowl, cream together the butter and confectioners' sugar until very light. Gradually add the cornstarch, all purpose flour and nutmeg. Stir until well blended. Turn the dough out onto a lightly floured surface, and knead for a few turns. Divide the mixture into 2 parts. Roll each part into a roll about 6 inches (15 cm) long. Wrap the rolls in plastic wrap or wax paper, and refrigerate for at least 1 hour. These can be refrigerated for up to 1 week.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Unwrap the rolls and slice into 1/2 inch thick slices. Place onto the prepared cookie sheets. Gently press an almond onto the top of each cookie.
• Bake for 12 to 15 minutes in the preheated oven. When cookies are cooled, store in an airtight tin to preserve crispness.

Steps:

• In a small bowl, cream the shortening, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Shape into 1-in. balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Flatten with the bottom of a glass. Press three almond slices into the center of each. , Bake at 350° for 9-11 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.

Steps:

• Preheat oven to 350F (175 degrees C).
• Grease cookie sheets.
• In a large bowl, use your hands to mix together the almond paste, flour, egg whites, white sugar and confectioners' sugar until well blended.
• The mixture will be very sticky.
• Place the sliced almonds into a small bowl.
• Scoop out rounded teaspoonfuls of the dough and drop them into the almonds.
• Roll until completely coated.
• Place 2 inches apart onto the prepared cookie sheets.
• Bake for 15 to 20 minutes in the preheated oven, until golden brown.
• Cool on cookie sheets for a few minutes before removing to a wire rack to cool completely.