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.
CHERRY ALMOND SUGAR COOKIES
These cherry almond sugar cookies are crispy around the edges and soft and chewy inside.
Provided by Ann Otis
Categories Dessert
Time 50m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
- In a large bowl, combine the sugar, cream cheese, and melted butter until smooth.
- Add the oil and mix until combined. Add the egg and combine again.
- Add cherry juice and almond extract and mix well. Fold in the chopped cherries.
- Add the dry ingredients to the cherry mixture and stir with a rubber spatula until well combined and a soft dough forms.
- Roll the dough into balls of about 2 tablespoons each and drop, about 2 inches apart, on a baking sheet line with a baking mat or parchment. (The dough will be very soft).
- Bake for 12-15 minutes, until edges have started to brown and look set.
- Cool the cookies on the baking sheet for 5-10 minutes and move to a cooling rack to cool completely.
Nutrition Facts : Calories 154 kcal, Carbohydrate 21 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 82 mg, Sugar 12 g, ServingSize 1 serving
CHEWY ALMOND AND CHERRY THUMBPRINT COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h45m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Spread the almond flour on a rimmed baking sheet and bake, stirring halfway through, until golden brown and toasted, 10 to 15 minutes. Immediately add it to a medium bowl to cool for 5 minutes. Line the baking sheet with a piece of parchment paper and set aside.
- Add the coconut sugar, honey, limoncello, lemon zest, salt and egg to the toasted flour. Using a rubber spatula, stir until well combined and evenly moistened. Scoop heaping 1-tablespoon scoops of the dough onto the prepared baking sheet, leaving 1 inch between each. Flatten slightly with the palm of your hand, then make a small indent in the center of each cookie using your thumb. Fill each indent with 1/2 teaspoon cherry jam. Bake until golden brown and just set, 15 to 17 minutes. Allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely. Store in an airtight container.
CHERRY-ALMOND REFRIGERATOR COOKIES
Looking for a tasty holiday dessert? Then check out these cherry-almond cookies that can be made ahead of time.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 60
Number Of Ingredients 10
Steps:
- Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool 10 minutes. In food processor, process almonds until finely chopped; set aside.
- In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until smooth and creamy. Add egg and almond extract; beat on medium speed until smooth. On low speed, beat in flour, baking powder and salt until dough forms. Stir in cherries and chopped almonds.
- Form dough into 2 (8-inch) logs. Wrap in plastic wrap or waxed paper. Refrigerate at least 2 hours.
- Heat oven to 375°F. Cut dough into 1/8- to 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
- Bake 7 to 9 minutes or until edges start to turn golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 7 g, TransFat 0 g
CHERRY ALMOND COOKIES
I literally made these up on the spot at 9:15pm. 20 minutes later, I was looking at a tray full of wonderful, fluffy cookies.
Provided by Radio Saturday
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper.
- Combine oat flour and sugar in a large bowl. Add butter; beat with an electric mixer until creamy. Mix in egg and soy milk. Mix in baking powder and cinnamon; dough should be the consistency of soft cookie dough. Fold in cherries and 1/2 cup almonds.
- Drop cookie dough onto the prepared sheet in 2-tablespoon portions, leaving a few inches between each cookie. Sprinkle remaining slivered almonds on top of each cookie.
- Bake in the preheated oven until a toothpick inserted in the center of each cookies comes out clean, about 15 minutes.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 46.8 g, Cholesterol 34.7 mg, Fat 11.9 g, Fiber 4.4 g, Protein 6.6 g, SaturatedFat 3.6 g, Sodium 141.8 mg, Sugar 28.1 g
CHERRY CHIP ALMOND COOKIES
I had bought cherry chips on a whim and know what to do with them. Until I had tasted this cookie and thought the pairing would be great. They came out nicely. My kids loved them.
Provided by Blue-eyed 70s Chick
Categories Dessert
Time 15m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Mix flour, baking powder, and salt in a bowl set aside.
- Cream your butter, then slowly add your sugar. Blend well.
- Add your eggs,vanilla and almond extract.
- Slowly blend in flour mixture. Add your chips, drop by teaspoonful onto cookie sheet.
- Bake for about 10 minute.
MARASCHINO CHERRY ALMOND COOKIES
Pretty pink refrigerator cookies, made with chopped maraschino cherries in an almond-flavored dough, have a shiny white frosting of Royal Icing
Provided by Richd250
Categories Dessert
Time 1h12m
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Place the butter in a mixing bowl, and beat with an electric mixer on high speed until smooth and creamy, about 2 minutes. Gradually beat in 2/3 cup of confectioners' sugar, then add almond extract, eggs, and salt, and beat until the mixture is fluffy and well combined, about 3 more minutes. Reduce mixer speed to medium, and gradually beat in flour until the dough is smooth, about 1 minute. Gently stir in the maraschino cherries.
- Form the dough into 2 logs about 1 inch in diameter, roll each log in plastic wrap or waxed paper, and refrigerate until thoroughly chilled, at least 2 hours.
- Preheat oven to 350 degrees F (175 degrees C). Line several baking sheets with parchment paper.
- Cut each dough log into about 25 slices about 1/2-inch thick, and place the cookies on the prepared baking sheets, leaving about 1/2 inch of space between each cookie.
- Bake in the preheated oven until the cookies are set but not browned, 12 to 14 minutes. Remove to cooling racks to cool to room temperature, about 15 minutes.
- To make icing, beat egg whites with lemon juice until frothy, about 1 minute, then beat in vanilla extract and confectioners' sugar, a cupful at a time, until the icing is smooth and spreadable. Spread about 1 teaspoon of icing on each cooled cookie, and let the icing harden before stacking.
Nutrition Facts : Calories 92.9, Fat 4.1, SaturatedFat 2.5, Cholesterol 19, Sodium 12, Carbohydrate 13.2, Fiber 0.1, Sugar 9.1, Protein 1
CHEWY ALMOND COOKIES (MACAROONS)
Make and share this Chewy Almond Cookies (Macaroons) recipe from Food.com.
Provided by Rita1652
Categories Dessert
Time 30m
Yield 2 dozen
Number Of Ingredients 6
Steps:
- Process almonds in a food processor 9 minutes or until a paste forms, stopping to scrape down sides.
- Beat egg whites at medium speed with an electric mixer until stiff peaks form.
- Combine almond paste, sugar, cardamom and cinnamon in a bowl, mixing with hands until blended.
- Add egg whites; knead by hand until smooth and doughlike consistency.
- Wet fingers with water, and shape dough into 1-inch balls (about 1 tablespoon dough for each cookie).
- Slightly flatten with thumb.
- Place cookies on a parchment-lined baking sheet.
- Top each with almond sliver pressed in lightly.
- Bake on middle rack of oven at 325° for 15-20 minutes or until bottoms are lightly browned.
- Remove cookies immediately to wire racks; cool.
OATMEAL CHERRY ALMOND COOKIES
Make and share this Oatmeal Cherry Almond Cookies recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 30m
Yield 4 dozen cookies.
Number Of Ingredients 9
Steps:
- Cream sugar and butter. add eggs and golden syrup, mix well.
- Meanwhile cook cherries in water (to cover) in microwave for about a minute to plump them up.
- Discard half the liquid, cool.
- Mix flour, baking soda, oats and nuts together. add cherries and cooking liquid to the wet ingredients; mix well.
- Loosely fold the dry ingredients in, leave batter to sit for at least half an hour (can be refrigerated overnight, but the cookie texture will be different).
- Drop teaspoons of the batter onto a greased cookie sheet.
- Bake 13 to 15 minutes at 350 degrees.
- Cool before storing.
- They are soft, a little chewy, and not particularly sweet.
Nutrition Facts : Calories 1255.9, Fat 66.8, SaturatedFat 31.8, Cholesterol 227.8, Sodium 936.5, Carbohydrate 144.2, Fiber 11.1, Sugar 54.6, Protein 25.4
CHEWY CHERRY ALMOND COOKIES
These heavenly cookies are easy to make and have dried cherries, white chocolate chips, chopped almonds and macadamia nuts, oatmeal, and just a touch of coconut.
Provided by Jayne Jones
Categories Drop Cookies
Time 27m
Yield 3 1/2 dozen, 21 serving(s)
Number Of Ingredients 14
Steps:
- Cream together butter, brown sugar, sugar; add eggs and almond extract.
- Stir in dry ingredients and add cherries, nuts, and coconut.
- Drop from spoon on greased baking sheet.
- Bake at 350 for 11-13 minutes or until cookies are lightly browned.
Nutrition Facts : Calories 281.8, Fat 15.2, SaturatedFat 7.8, Cholesterol 32.7, Sodium 179.1, Carbohydrate 33.9, Fiber 1.7, Sugar 23.1, Protein 4
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