Macanese Almond Cookies Recipes

Steps:

• Preheat oven to 325°. In a large bowl, beat butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extract. Combine flour, baking soda and salt; gradually add to creamed mixture. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with a fork. Sprinkle with almonds, pressing to adhere as needed. In a small bowl, beat egg white and water. Brush over cookies. , Bake until edges and bottoms are lightly browned, 14-16 minutes. Cool for 2 minutes before removing from pans to wire racks.

Steps:

• Preheat oven to 300°F.
• In a medium size mixing bowl, whisk together flour, baking soda and salt; set aside.
• In bowl of an electric mixer, blend both sugars together at medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until it's light and fluffy. At low speed, slowly add flour mixture and then toffee bits. Mix until it's just blended; don't over-mix.
• Place the ground almonds in a small bowl. Using your hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground almonds. Place on cookie sheets several inches apart. Bake about 22 minutes and transfer cookies to a cooling rack.
• Melt the chocolate with the vegetable oil in a double boiler or in a bowl set over a pan of simmering water. Drizzle melted chocolate over the cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.

Steps:

• Cream butter and sugar.
• Add eggs, one at a time. Beat well.
• Add almonds or extract and beat until light. Stir in pineapple and gradually add flour and salt. Drop by teaspoons on greased baking sheet and garnish with cherries.
• Bake at 350 degrees for 7 to 10 minutes or until golden brown.

Steps:

• Cream sugar, butter, cream cheese until fluffy.
• Add egg and flavorings.
• Beat until smooth.
• Add flour and baking powder, mixing well.
• Drop dough by spoonfuls onto ungreased cookie sheets and flatten with a flat bottomed drinking glass which has been dipped in sugar.
• OR: Force dough through a cookie press.
• OR: Chill dough 1 to 1 1/2 hours and roll out on lightly floured surface.
• Cut with cookie cutters.
• Bake at 375 degrees for 8 to 10 minutes, or slightly less if you like a not-so-crispy cookie.
• These cookies are best if they are not baked too brown.

Steps:

• Preheat oven to 350 degrees F.
• Blend together butter and sugars for a few minutes, until thoroughly combined.
• Beat eggs separately, then stream into the bowl while running the mixer on low. Continue blending and add almond extract until combined.
• Add one cup of flour to the bowl while blending, then add baking powder, then gradually add remaining flour until fully combined. Blend in almonds until distributed evenly.
• Using a tablespoon or small cookie scoop, place dough on ungreased cookie sheets about three inches apart to prevent cookies from bleeding together. Only bake one rack of cookies at a time to ensure even baking.
• Bake 10-12 minutes or until browned around the edges. Remove baking sheets from oven and allow to rest for a few minutes before removing to racks to cool. Remove cookies carefully, since the high butter content means they'll still be soft until they cool completely.
• Repeat baking remaining cookies, ensuring that baking sheets are only on one rack.

Steps:

• Preheat the oven to 275 degrees F.
• Use a sharp knife or a pair of scissors to cut the top portion of the paper cup off, leaving only a 1/2" deep cookie mould. Discard the paper scraps.
• In a large mixing bowl, mix together the flour, sugar, and ground almonds. Using your hands, mix in the shortening until the dough looks like sand.
• Add the water and almond extract and continue mixing with your hands until thoroughly mixed.
• Place about 5 chopped almond pieces into the paper cup mold. Over the mixing bowl, press a handful of the dough into mold and use your fingers to pack the dough into the mold and then level it off.
• Place the mold upside-down on an ungreased cookie sheet and slowly remove the mold. Repeat this process with the remaining dough.
• Bake the cookies for 25 mins and then let them cool for 30 minutes before eating.