CHERRY ALMOND SHORTBREAD COOKIES
Grab a hot beverage and curl up on the couch with these beautiful, buttery, and flavorful holiday cookies that are so easy to make!
Provided by Rachel Hanawalt
Categories Desserts
Time 32m
Number Of Ingredients 7
Steps:
- In a medium sized mixing bowl, cream the butter and then add powdered sugar and cream together with a hand mixer. Add maraschino cherry juice, almond extract, and vanilla and continue to mix until smooth.
- Add flour and the chopped maraschino cherries to the bowl and work the two ingredients into the butter and sugar mixture using a spatula or your hands. Take care not to over-mix. You're going for well-combined, but not beaten.
- Scoop the mixture into the middle of a piece of plastic wrap, mold into a log shape about 1½ inches in diameter, then roll up in the plastic wrap and tie off the ends. Place in the freezer for 1 hour.
- After the dough has hardened in the freezer, preheat your oven to 350ºF. Cut the dough out of the plastic wrap and cut in ⅛ inch thick slices. Place on a cookie sheet covered with parchment and bake for 11-13 minutes or until the cookies are just beginning to turn golden brown.
ALMOND SHORTBREAD COOKIES (MANTECADITOS)
These simple, but heavenly, almond butter cookies are traditional Puerto Rican Christmas cookies - they are as common and popular as chocolate chip cookies are in the States. They make wonderful Christmas gifts that everyone will enjoy!
Provided by Food Network
Categories dessert
Time 45m
Yield 3 1/3 dozen or 20 (2 cookie) servings
Number Of Ingredients 8
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 SHORTBREAD I
Melt-in-your-mouth shortbread.
Provided by Robin J.
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h40m
Yield 18
Number Of Ingredients 5
Steps:
- In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.
- Preheat oven to 300 degrees F (150 degrees C).
- On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.
- Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 22.5 g, Cholesterol 27.1 mg, Fat 10.4 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.5 g, Sodium 73 mg, Sugar 9.3 g
ALMOND SHORTBREAD
Make and share this Almond Shortbread recipe from Food.com.
Provided by chia2160
Categories Bar Cookie
Time 33m
Yield 16 cookies
Number Of Ingredients 7
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.
Nutrition Facts : Calories 111.9, Fat 7.3, SaturatedFat 3.8, Cholesterol 15.2, Sodium 60.6, Carbohydrate 10.5, Fiber 0.6, Sugar 3.3, Protein 1.6
ALMOND SHORTBREAD COOKIES
Adding almonds to these shortbread cookies gives them an unexpected but welcomed crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. In a medium bowl, whisk together flour, cornstarch, pepper, cardamom, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and one cup confectioners' sugar until light and fluffy. Add almond extract; beat to combine. With mixer on low speed, gradually add flour mixture until it comes together to form a dough, scraping down sides of bowl as needed.
- Turn out dough onto a clean work surface. Pinch off tablespoons of dough; roll into 1 1/2-inch balls. Place on two baking sheets, two inches apart. Flatten slightly. Cover with plastic wrap, chill 30 minutes.
- In a small bowl, lightly whisk egg white. Add blanched almonds, and toss to coat. Remove dough from refrigerator; press two almonds on top of each ball.
- Bake until slightly golden, about 18 minutes. Remove from oven; immediately transfer cookies to a wire rack.
- Place remaining 1 1/2 cups sugar in a medium bowl. Roll warm cookies in sugar, and return to baking sheets; let cool 15 minutes, then roll again in sugar.
THE BEST ALMOND FLOUR SHORTBREAD COOKIES
Steps:
- Cream the butter with the almond extract. (either by hand or with a handheld mixer)
- Once smooth, add in the almond flour and sugard. Using your hands, gather the ingredients into a dough.
- Once it's holding together, wrap in cling film and refrigerate for an hour. It is a crumbly dough, so don't worry if it is not perfect and smooth.
- Next, place the dough between 2 parchment papers and roll with a rolling pin. Then, place the dough between 2 parchment papers and roll with a rolling pin. Using cookie cutters, cut your cookie and place it on a baking sheet covered with a silicone mat or parchment paper.
- Place the cookies with almond flour in the fridge for 15 minutes. In the meantime, pre-heat the oven at 425F.
- Bake for 6 minutes or until slightly golden. Adjust to 4 minutes if the almond flour cookies are smaller.
- Allow to cool completely before handling them.
- Optional: Melt the chocolate in 20 seconds increments in the microwave. Dip the cookies as desired or drizzle using a spoon.
Nutrition Facts : Calories 92 kcal, Carbohydrate 6 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 7 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving
ALMOND MARZIPAN SHORTBREAD COOKIES
Make and share this Almond Marzipan Shortbread Cookies recipe from Food.com.
Provided by Master Chef Craig
Categories Dessert
Time 1h5m
Yield 12 cookies
Number Of Ingredients 9
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.
Nutrition Facts : Calories 144.2, Fat 8.9, SaturatedFat 5, Cholesterol 20.3, Sodium 118.3, Carbohydrate 14.8, Fiber 0.6, Sugar 6.5, Protein 1.6
ALMOND SHORTBREAD II
Quick, easy almond shortbread cookies that can be prepared ahead of time and taken from the fridge to bake in only 15 minutes. Melt in the mouth. You can decorate the shortbread with almond slivers instead of whole almonds, if you like.
Provided by Linda-Jane Copley
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 18
Number Of Ingredients 7
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.
Nutrition Facts : Calories 198.9 calories, Carbohydrate 19.1 g, Cholesterol 30.5 mg, Fat 13.2 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 7.5 g, Sodium 82.7 mg, Sugar 6.6 g
ALMOND SHORTBREAD
A delicious shortbread to be enjoyed by everyone!
Provided by kirsty_lloyd-2
Time 40m
Yield Serves 15
Number Of Ingredients 0
Steps:
- Pre-heat oven to 180C (Gas Mark 4)
- Mix Flour and Caster Sugar in a bowl
- Rub in the Butter/Margarine until the mixture resembles fine bread crumbs.
- Add the Ground Almond
- Press mixture into a baking tray
- Bake in the preheated oven for about 20 minutes or until firm to the touch and very lightly brown
- Cool in the tin
ALMOND SHORTBREAD COOKIES
Serve these cookies with a cold glass of milk or crumbled over chocolate or vanilla ice cream.
Provided by Food Network
Categories dessert
Time 1h25m
Yield 30 cookies
Number Of Ingredients 7
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.
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- Spread the sliced almonds in a pie plate and bake for about 8 minutes, until golden. Let cool, then coarsely chop.
- In a medium bowl, whisk the flour with the almond meal and salt. In a large bowl, using a hand mixer at medium speed, beat the almond butter with the coconut oil, both sugars and the vanilla until well blended, about 1 minute. Beat in the flour mixture and chopped almonds just until combined.
- Scoop 2-tablespoon-size mounds of dough onto the prepared baking sheet 1 inch apart and flatten to a 1/4-inch thickness. Bake the cookies for 15 to 18 minutes, until golden. Transfer to a rack and let cool completely.
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4.8/5 (168)Total Time 22 minsCategory DessertCalories 124 per serving
- Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper.
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4.9/5 (35)Total Time 36 minsCategory DessertCalories 90 per serving
- Important note about properly measuring flour using measuring cups:The proper way to measure flour using measuring cups is to aerate it first. This is done either by sifting flour, or aerating it by fluffing it up and whisking it well, then spooning it into the measuring cup, then carefully removing any excess flour with a knife. If you just stick that measuring cup in the bag of flour and scoop some out, you will get a lot more flour than what the recipe calls for. Do aerate the flour, or you will end up with dry dough!
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- In a medium bowl, combine all of the ingredients, stirring to combine (be sure to break up any lumps in the flour and/or sugar).
- Shape dough into twelve 1-inch (2.5 cm) balls (I use my small cookie scoop). Space balls 2 inches apart on prepared baking sheet. Flatten halfway (e.g., with a fork, I chose a fork, cookie stamp, the flat bottom of a measuring cup, or fingertips).
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4.5/5 (271)Total Time 13 minsServings 15Calories 60 per serving
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or prepared an ungreased cookie sheet., Mix all of the ingredients in a small bowl until a cohesive dough forms., Scoop 1" balls of dough onto the prepared baking sheet; a teaspoon cookie scoop works well here.
- Arrange the balls of dough about 1 1/2" to 2" apart., Use a fork to flatten each cookie to about 1/4" thick, making a crosshatch design., Bake the cookies for 8 to 10 minutes, until they start to turn light golden brown on top., Remove the cookies from the oven.
- If you've used parchment, allow the cookies to cool on the pan for 10 minutes before transferring to a rack to cool completely.
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- Add the Egg Yolk and Almond Essence and process until the dough starts to come together (see note 2).
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5/5 (1)Total Time 50 minsCategory DessertCalories 129 per serving
- In a large bowl, beat the butter and sugar with an electric hand mixer until smooth and creamy. Add the vanilla and beat until well mixed.
- Stir in the flour and salt until well mixed. Form the dough into a square, wrap in saran wrap and chill 20-30 minutes.
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ALMOND BUTTER SHORTBREAD COOKIES (2 WAYS ...
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- Using a stand mixer or handheld mixer, beat the butter on high speed until creamy, about one minute. Add the sugar, vanilla and almond extracts and beat on medium until combined. Scrape down the sides and beat on high for one minute.
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- Preheat the oven to 350F. Line a baking sheet with parchment paper or silicone mat. Set aside.
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Category CookiesTotal Time 5 hrs 15 minsEstimated Reading Time 5 mins
- Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the the sugar, vanilla and almond extracts. Scrape down the sides and the bottom of the bowl as needed. With the mixer running on high, slowly drizzle in 1 Tablespoon of the cherry juice. Beat for 1 minute on high. Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed, then, with the mixer still running on low, add the chopped cherries. Beat just until the cherries are disbursed in the dough. Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 4 hours (and up to 3 days). If the cookie dough is not sufficiently chilled, your cookies will spread.
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