BUTTERY ALMOND COOKIES
"My husband loves these cookies," says Elaine Anderson of Aliquippa, Pennsylvania. "They have an old-fashioned flavor that goes well with a cup of tea. Plus they're simple to put together."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a small bowl, cream butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in almonds. Shape into 1-in. balls. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until bottoms are golden brown and cookies are set. Cool for 1-2 minutes before removing to wire racks to cool completely. Roll in remaining confectioners' sugar.
Nutrition Facts : Calories 54 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 22mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
CHEWY ALMOND BUTTER COOKIES
This a recipe for those who cannot eat peanut butter like myself, but want a cookie that is similar.
Provided by mseve
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 30m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat shortening, almond butter, brown sugar, and white sugar in a bowl until smooth. Combine hot water, baking soda, and salt together in another bowl; stir into almond butter mixture until creamy. Add eggs and vanilla extract; beat until blended. Gradually stir in flour until dough is just blended.
- Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Press and flatten balls with a fork to create a crosshatch pattern.
- Bake in preheated oven until golden brown, 8 to 12 minutes.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 29.5 g, Cholesterol 15.5 mg, Fat 15.2 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 2.9 g, Sodium 156.5 mg, Sugar 17.8 g
BUTTERY ALMOND COOKIES
Steps:
- Preheat oven to 375 degrees F.
- In a large bowl, with an electric mixer, cream the butter and sugar until fluffy. Add the eggs 1 at a time, the vanilla and almond extracts and blend well. In separate bowl, combine the flour, baking powder, salt and ground almonds. Add flour mixture to sugar mixture and blend well. Fold in the slivered almonds. Roll out dough onto a flour dusted work surface and cut into desired shapes. Place cookies onto parchment lined cookie sheet and bake for 8 to 10 minutes. Transfer to a wire rack to cool.
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.
EASY ALMOND BUTTER COOKIES
Melt-in-your-mouth recipe from Switzerland.
Provided by NESSITA
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 30m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix all-purpose flour, almonds, butter, sugar, vanilla extract, and almond extract in a large bowl until well blended.
- Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
- Bake in preheated oven until golden brown, about 15 minutes.
Nutrition Facts : Calories 143.2 calories, Carbohydrate 12.4 g, Cholesterol 20.3 mg, Fat 9.8 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 5 g, Sodium 54.7 mg, Sugar 3.9 g
CHEWY ALMOND COOKIES
My children and grandchildren adore these old-fashioned cookies, and they make a good unfrosted choice for a holiday cookie plate. But they're wonderful year-round, too—I even keep unbaked dough in my freezer so I can whip up a batch whenever my family comes for a visit. —Betty Speth, Vincennes, Indiana
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, beat butter and brown sugar until crumbly. Beat in egg and extracts. Combine the flour, baking soda and cinnamon; gradually add to the butter mixture and mix well. Shape into two 6-in. rolls; wrap and refrigerate overnight. , Preheat oven to 350°. Unwrap dough; cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Sprinkle with almonds. , Bake 7-10 minutes or until lightly browned. Cool for 2-3 minutes before removing to wire racks.
Nutrition Facts : Calories 80 calories, Fat 2g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 30mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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