Crispy Almond Cookies Food
CRISP ALMOND COOKIES
Provided by Joan Hayes
Number Of Ingredients 9
Steps:
- Cream together butter and sugars, until light and fluffy, about 5 minutes.
- Add in eggs and vanilla and beat again.
- Combine flour, baking powder and salt. Add flour mixture to dough, one third at a time until all added. Stir in almonds.
- Using a small cookie scoop, place dough on a parchment lined baking sheet three inches apart (these cookies spread.) Bake in a preheated 350 degree oven for 8-9 minutes. Until edges turn golden. Let cool on baking sheet for 5 minutes before removing to racks to cool completely.
CRISP ALMOND COOKIES
I found this recipe in a magazine years ago and have shared it with family and friends many times since. These slightly sweet crisp cookies bring a flavorful ending to any meal.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream the butter, shortening and sugar and fluffy. Beat in water and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Stir in almonds. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly with a fork. , Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool. Dust with confectioners' sugar.
Nutrition Facts :
THIN, CRISP ALMOND COOKIES
Very thin and especially crisp. The dough must be chilled at least 4 hours prior to baking or it can be made a day ahead and refrigerated overnight. Turbinado sugar, like brown sugar but paler and dryer, gives these cookies a golden color and crunch and can be found in the baking aisle of most supermarkets. Adapted from "Sweet Miniatures".
Provided by dojemi
Categories Dessert
Time 4h16m
Yield 25-30 cookies
Number Of Ingredients 7
Steps:
- Cover a baking sheet with plastic wrap (or line a 6"x9" glass baking dish with plastic wrap).
- In a medium saucepan over low heat, stir the butter, sugar, cinnamon and water until the butter mrlts; don't let it boil.
- Most of the sugar will 'not' be disolved.
- Remove the pan from the heat.
- Stir in the flour, baking soda and almonds. Mix well.
- Cool 5 minutes.
- On the sheet covered with plastic wrap, shape the dough into a 5"x8" rectangle that is 1" high, rounding out the edges and corners slightly - OR - press the dough into a 6"x9" dish.
- Cover with more plastic wrap and chill at least 4 hours or overnight.
- Set the oven at 325°.
- Line two baking sheets with parchment paper.
- Lift the block of dough from the baking sheet (or dish).
- Set it on a cutting board, discarding the plastic wrap.
- Using a long, sharp knife, slice the dough crosswise into rectangles as thin as a coin.
- Space the cookies on a bakiing sheet about 1/2" apart.
- Bake for 8 minutes, until the cookies feel slightly firm and the undersides are golden brown.
- With a wide spatula, turn the cookies over and bake 8 minutes more.
- Leave the cookies on the sheet to cool for 5 minutes.
- Transfer to a wire rack to cool completely.
- Store in an airtight container.
CRISPY ALMOND BUTTER THINS (COOKIES)
Crispy, buttery and so delicious! -- plan ahead the dough needs to chill for a minimum of 3 hours or up to 3 days --- the success of this cookie will depend on the quality of butter that you use so purchase the best! Since the dough is very thick I suggest to use a stand mixer for mixing --- for *CHRISTMAS* coat in coloured sugar, also haven't tried it as yet but I plan on adding in some finely chopped candied maraschino cherries or dried fruit to the cookie batter for Christmas, so you might want to give that a try! --- servings is only estimated.
Provided by Kittencalrecipezazz
Categories Dessert
Time 3h15m
Yield 60 serving(s)
Number Of Ingredients 7
Steps:
- Using a heavy duty stand mixer cream butter with sugar and almond extract on medium speed until well combined (about 5 minutes or until no sugar granules should remain).
- Beat in egg yolks until combined.
- In a small bowl combine the flour with salt until combined; add to the creamed mixture and mix on low speed until combined.
- Remove to a surface and work the dough using with clean hands until smooth.
- Divide the dough evenly in half.
- Shape into two logs, wrap in waxed paper or plastic wrap and chill for minimum 3 hours or until very hard.
- Set oven to 350°F.
- Set oven rack to second-lowest position.
- Unwrap the dough log then slice into about 1/4-inch slices (the thinner that you slice these the crispier they will be when they bake).
- Place onto lightly greased baking sheet.
- Bake until lightly browned around the edges (about 12-15 minutes, the cookies will not be crispy if you under bake them).
- Cool slightly on baking sheet (the cookies will harden even more upon sitting) then coat in sugar.
CRISPY ORANGE-ALMOND COOKIES
I like to serve these light crispy cookies with ice cream or sherbet. The recipe is a personal favorite because it came from a good friend.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream shortening and sugars until light and fluffy. Beat in the egg, orange juice, peel and extract. Combine flour and baking soda; gradually add to the creamed mixture and mix well. Stir in almonds. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts :
ALMOND COOKIES II
Gluten-free cookies.
Provided by Beulah Schott
Categories Desserts Cookies Nut Cookie Recipes Almond
Yield 36
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream butter or margarine and sugar together until light and fluffy. Add almond extract and egg. Beat well. Stir in flour, crispy rice and almonds.
- Shape into balls one inch in diameter and place on ungreased baking sheets. Press with a floured fork to flatten slightly. Bake for 12 to 15 minutes until lightly browned.
Nutrition Facts : Calories 52.2 calories, Carbohydrate 6.2 g, Cholesterol 11.9 mg, Fat 2.9 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.7 g, Sodium 32.8 mg, Sugar 3.1 g
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