Almond Rosehip Shortbread Cookies Food

ALMOND SHORTBREAD COOKIES (MANTECADITOS)

Steps:

• 1. Preheat oven to 350 degrees F. Mix flour and nutmeg in medium bowl. Set aside. Beat butter, shortening, sugar and extracts in large bowl with electric mixer on medium speed until light and fluffy. Gradually stir in flour mixture until well mixed. Dough should be slightly moist. If dough looks dry, sprinkle with water and work into dough. If dough is sticky, sprinkle with additional flour.
• 2. Spoon dough by teaspoons and shape into balls. Place on ungreased baking sheets. Gently flatten each ball with palm of hand. Press a cherry piece in the center of each cookie.
• 3. Bake 20 minutes or until golden. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

ALMOND SHORTBREADS

Steps:

• Preheat oven to 325 degrees F. Blend and pulse the 1/2 cup nuts in a food processor with the sugar until mixture resembles coarse sand. (If there are a couple small chunks of nuts that is fine.) Add the butter, vanilla and almond extracts, and the salt, and pulse until creamy. Add the flour and continue to pulse to make a soft dough.
• Turn the dough out into a 9-inch tart pan and spread it out evenly with an off-set spatula. Dip the spatula in a little warm water to help smooth and even the surface of the shortbread. Cover and freeze until firm, about 20 minutes.
• Put the tart pan on a baking sheet and dock (prick) the dough all over with a fork. Generously sprinkle the top of the shortbread with sugar. Toss the remaining whole almonds in the egg white; evenly arrange and press the nuts into the dough around the edge of the pan. Bake until golden brown and set, about 1 hour and 10 minutes.
• Cool the short bread in the pan on a rack for 10 minutes. Carefully remove the tart ring and cut the shortbread with a sharp knife into wedges, each with a nut. Cool shortbreads on a rack completely. (Alternatively present the shortbread as 1 large cookie. Cool the shortbread in the pan completely and remove the tart ring. Cut the shortbread into wedges as desired.) Serve. Store in a tightly sealed container for up to 5 days.

ALMOND SHORTBREAD COOKIES

Steps:

• Preheat oven to 350°F.
• Combine butter, salt and sugar in mixer with paddle attachment.
• Add ground almonds and mix together.
• Mix into firm dough and form into 1 ¼ inch ball.
• Flatten with fingers.
• Bake for 10-14 minutes. Best if baked light brown, not dark and crispy.
• Cool on rack and dust with powdered sugar while still warm.

ALMOND BUTTER SHORTBREAD COOKIES "MANDELMUSSLOR"

Steps:

• Preheat the oven to 375 degrees F.
• Grind the almonds in a food processor until very fine crumbs. Transfer to a bowl and pour over half of the almond extract. Stir to combine.
• Cream together the butter and sugar in a large bowl, using an electric mixer on medium-high speed, until light, fluffy and pale yellow, about 3 minutes. Beat in the egg just until incorporated. Mix in the flour, ground almonds and the remaining almond extract on low speed. The dough should be quite stiff.
• Press the dough into shortbread molds, filling two-thirds full. Bake, in batches if needed, until golden brown and set, 10 to 12 minutes. Cool in the pans for about 10 minutes, and then gently remove from the molds.

ALMOND ROSEHIP SHORTBREAD COOKIES

Steps:

• Preheat the oven to 350°F (175°C). Prepare a baking sheet with a silicone mat or parchment paper. Next finely chop the rosehips and almonds and set aside.
• Using a stand or hand mixer, whip the vegan butter. Add the sugar and vanilla and whip until it is fully integrated and fluffy. With the mixer on a low setting, add the flour, half a cup at a time until it has all been added. Finally add the rosehips and almonds, and fold my hand to incorporate. Cover in plastic wrap, and let chill in the fridge for 30 minutes or more.
• Form the dough into a long rectangle, measuring roughly 1x3 inches on the sides. Cut into slices about ¼ inch thick, and place on your prepared baking sheet. Place the cut cookies into the oven, and bake for around 12 minutes. The edges should be just slightly golden. Remove from the oven and allow to cool fully before eating.

ALMOND SHORTBREAD COOKIES

Steps:

• In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the beaten egg and extract. Add the flour, ground almonds and lemon zest and mix until the dough comes together.
• Turn the dough out onto a floured surface and knead into a ball. Divide the dough in half and then roll each half into a log, about 1 1/2 inches in diameter. Wrap each log in plastic wrap and refrigerate for 1 hour (the dough can be frozen at this point for a later use).
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Remove the dough from the plastic wrap and slice into 1/4-inch-thick rounds. Place the cookies onto the prepared baking sheets and bake until golden brown at the edges, about 15 minutes. Let cool on the baking sheets for 3 or 4 minutes before transferring to wire cooling racks to cool completely, or just eat warm from the oven.

ALMOND MARZIPAN SHORTBREAD COOKIES

Steps:

• Cream together butter with sugar and almond extract until light and fluffy.
• add food coloring, then work in flour which has been sifted with salt and baking powder.
• Divide the dough in two equal part.
• shape one half in wax paper and roll into 1 inch diameter; chill for one hour.
• roll out the other half into a rectangle just as long as the other half.
• Stretch and roll the marzipan into a rope just as long as the rectanglular dough, roll up into the dough , shape in wax paper the same size as the first half and chill for one hour.
• cut into 1/4 inch slices, place a disk of dough without marzipan on cookie sheet lined with parchment paper first, then top with disk of dough with marzipan on top.
• Bake in a preheated oven to 350 for 20 minutes or at 400 for 10 minutes until light golden brown.
• cool on a wire rack.
• frost with powder sugar glaze and top with slivered almonds.

ALMOND SHORTBREAD

Steps:

• Preheat oven to 350°F.
• With mixer beat butter and sugar until creamy.
• Beat in almond extract and salt.
• Mix in flour and blend into a soft dough by hand.
• Press dough into an ungreased 8x8" pan, top with almonds, pressing into dough bake 25-30 minutes until golden brown around edges.
• Use a dull knife to cut into squares while still warm when cool use a spatula to transfer slices to a rack to completely cool.

ALMOND SHORTBREAD COOKIES

Steps:

• Combine flour, brown sugar, butter, and almond in bowl with pastry blender until forms dough.
• Roll dough to 1/8th inch thickness on lightly floured surface.
• Cut with cookie cutter or knife.
• Place on ungreased sheet and gently press almond sliver in center for garnish.
• Bake in preheated 350 degree oven until just set & lightly golden. 6-8 minutes.
• Time of baking and quantity varies with size of cookie cutters.
• I get 6 dozen or more with a 2X2 cookie size.

ALMOND SHORTBREAD COOKIES

Steps:

• Preheat oven to 300 degrees F.
• Have ready a 6 inch tart pan with a removable bottom.
• In the bowl of your electric mixer cream the butter and sugar until smooth.
• Beat in the vanilla extract.
• In another bowl whisk together the flour, cornstarch, almond meal and salt. Add this mixture to the butter and sugar mixture and beat just until incorporated.
• Press the shortbread dough evenly into the tart pan.
• Prick the surface of the shortbread with a fork to prevent the shortbread from puffing up.
• Using a sharp knife, score the top of the shortbread into 8 even pieces.
• Gently press the flaked almonds in a decorative pattern on the top of the shortbread.
• Place in preheated oven and bake until it is nicely browned, roughly one hour 15 minutes. Transfer shortbread to rack and cool for five minutes before removing from tart pan.
• Place the shortbread round on a cutting board and cut along the score lines into 8 wedges.
• Cool completely on a wire rack.