ALMOND CREAM CHEESE SHORTBREAD BARS
An easy, buttery shortbread crust is topped with cream cheese and irresistible almond frosting!! These cookie bars taste like something you'd buy at a bakery!
Provided by Averie Sunshine
Categories Bars & Blondies
Time 1h34m
Number Of Ingredients 15
Steps:
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- In a large bowl, combine all crust ingredients and using two forks or your hands, cut butter into dry ingredients until evenly distributed and pea-sized lumps and sandy bits form. The softer the butter is, the quicker and easier it is.
- Turn mixture out into prepared pan and hard-pack it with a spatula or hands to create an even, uniform, flat crust layer.
- Bake crust for about 15 minutes, or just until barely set (pan is going back in oven so don't overbake or crust will be crumbly).
- While crusts bakes, prepare the filling.
- In a large bowl (same one is fine, just wipe out with a paper towel), add all filling ingredients, and whisk by hand or beat with an electric mixer until smooth and combined; it's okay filling is on the thin side. I prefer a stronger almond flavor and use 2 teaspoons extract, if you don't, scale the amount back.
- After crust has baked for about 15 minutes, remove pan from the oven, and evenly pour filling mixture over the crust. Filling will likely slide into place, but lightly spread it into corners using a spatula if necessary.
- Return pan to oven and bake for about 16 to 19 minutes, or until filling is no longer jiggly in the center and edges have begun to set up; filling will set up more as it cools.
- Remove pan from oven, and place on a wire rack to cool completely before frosting.
- In a large bowl (same one is fine, just wipe out with a paper towel), add the butter, confectioners' sugar, almond extract, and slowly drizzle in the cream while whisking by hand or beating with an electric mixer. As necessary, add additional cream (or sugar) to reach desired glaze consistency.
- Evenly frost the bars, smoothing frosting lightly with a spatula as necessary.
- Evenly sprinkle with slivered almonds.
- Allow bars to cool in pan uncovered for at least 1 hour (or overnight and cover with a sheet of foil) before slicing and serving so frosting can set up.
Nutrition Facts : Calories 299 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 93 grams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
ALMOND-CREAM CHEESE TRIANGLES
Make cream cheese coffee-shop pastries at home with an easy foolproof recipe.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. In medium bowl, cut 3-oz package of cream cheese and the butter into Bisquick mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in milk and egg yolk.
- Place dough on surface well dusted with Bisquick mix; gently roll in Bisquick mix to coat. Knead 10 times. Roll dough into 16x8-inch rectangle.
- In small bowl, mix 8-oz package of cream cheese, 1/3 cup sugar and the almond extract until smooth. Spread cream cheese filling lengthwise over half of dough to within 1/4 inch of edge; carefully fold dough over filling. Brush egg white over top. Sprinkle with almonds and 2 teaspoons sugar. Cut into 4 (4-inch) squares; cut squares diagonally in half to form 8 triangles. Place on ungreased cookie sheet.
- Bake about 14 minutes or until golden brown. Serve warm or cold. Cover; refrigerate any remaining triangles.
Nutrition Facts : Calories 350, Carbohydrate 31 g, Cholesterol 75 mg, Fat 4, Fiber 0 g, Protein 7 g, SaturatedFat 12 g, ServingSize 1 Triang1e, Sodium 520 mg, Sugar 11 g, TransFat 1 1/2 g
ALMOND TRIANGLES
Shortbread + almonds = delicious! This recipe came from the newspaper a few years ago, says it was submitted by Charlotte Midthun of Granite Falls, Minn.
Provided by serabear
Categories Bar Cookie
Time 1h15m
Yield 6 dozen
Number Of Ingredients 10
Steps:
- Line a 10x15 jelly roll pan with foil (shiny side up). In bowl of electric mixer on medium/high speed, beat 2 sticks of butter until creamy (approx. 1 min.). Gradually add 1/2 cup sugar, beat until light and fluffy (approx. 2 min.). Add egg, extract, and salt, beat until throughly combined. Reduce speed to low, add flour and mix until just incorporated.
- Press dough evenly into pan and push up sides. Cover with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 375. Using a fork, prick dough in several places across pan. Bake for 10 minutes. Remove and allow to cool.
- In a large saucepan over med/high heat combine remaining butter, remaining sugar, brown sugar, and honey. Heat, stirring occasionally until the sugar dissolves. Increase heat, and allow mixture to boil for about 3 minutes undisturbed (No stirring). Then remove from heat and stir in cream and almonds. Spread mixture evenly across the cooled dough, return to oven and heat until bubbly. Cut into triangles while slightly warm.
Nutrition Facts : Calories 1514.8, Fat 103.5, SaturatedFat 44.3, Cholesterol 211.5, Sodium 662, Carbohydrate 134.8, Fiber 10.2, Sugar 79.6, Protein 23.4
SPINACH CHEESE TRIANGLES
Filled with three kinds of cheese and lots of spinach, these light little bites pack a delectable punch. They may look fussy, but these starters come together quickly. -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add spinach; cook and stir 3-4 minutes longer or until liquid is evaporated. Transfer to a bowl; cool slightly. Stir in cheeses, eggs, bread crumbs, salt and pepper., Place one sheet of phyllo dough on a work surface; spritz with cooking spray. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Cut sheet crosswise into four 9x3-1/2-in. strips., Place 1 tablespoon filling on one end of each strip. Fold dough over filling, forming a triangle. Fold triangle over, forming another triangle. Continue folding, like a flag, until you reach the end of the strip. Spritz end of dough with cooking spray and press onto triangle to seal. Turn triangle and spritz top with cooking spray. Repeat with remaining phyllo and filling., Place triangles on baking sheets coated with cooking spray. Bake 10-12 minutes or until golden brown. Freeze option: Freeze unbaked triangles in freezer containers, separating layers with waxed paper. To use, bake triangles as directed, increasing time as necessary to cook through.
Nutrition Facts : Calories 30 calories, Fat 2g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 71mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
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- Preheat oven to 375° F. Unroll crescents separating into rectangles, but NOT into triangles. At the edge of an ungreased cookie sheet, place two rectangles together with the short sides touching. Repeat across until all the crescents have been used, creating a large rectangle. Pinch all the seams together. Using a small knife, make 2 to 3 inch cuts down each of the long sides of the rectangle about 1 1/2 inches apart. (see tutorial online for photos)
- In a small bowl, combine softened cream cheese, brown sugar, and vanilla. Stir well to combine. Smear filling down the center of the pastry.
- Starting at one end of the pastry, fold one strip inward and at an angle. Repeat with opposite strip. Continue working your way down the pastry. Sprinkle with almonds. Bake for 18 to 20 minutes, or until golden brown.
- Meanwhile, mix icing by combining powdered sugar, melted butter, vanilla, and milk in a small bowl.
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