Deerfield Inn Almond Butter Melt Aways Food

CINNAMON-ALMOND MELT-AWAYS

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350˚. Spread the almonds on a baking sheet and bake on the lower rack until toasted and lightly browned on the inside, 15 to 18 minutes. Let cool completely, then pulse in a food processor until very finely ground (do not grind to a paste). Add the all-purpose flour, rice flour, 1 teaspoon cinnamon and the salt. Pulse until combined.
• Line 2 baking sheets with parchment paper. Beat the butter and 1/2 cup confectioners' sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in the vanilla until combined. Reduce the mixer speed to low and beat in the flour mixture. Turn out the dough onto a large sheet of plastic wrap, flatten into a rectangle and wrap. Refrigerate until firm, about 1 hour.
• Roll out the dough between 2 sheets of plastic wrap into an 8-by-9-inch rectangle (about 1/3 inch thick). If the dough starts to crack around the edges, pinch it back together with your fingers. Peel off the plastic wrap. With a short side facing you, slice the dough lengthwise into eight 1-inch-wide strips, then slice the strips crosswise into 1 1/2-inch rectangles (48 total; if the dough becomes too soft, refrigerate 15 minutes). Arrange the rectangles 1 inch apart on the prepared pans.
• Bake, switching the pans halfway through, until the cookies are set around the edges, 16 to 20 minutes. Let cool 5 minutes on the pans.
• Meanwhile, whisk the remaining 1 cup confectioners' sugar and 1 teaspoon cinnamon in a shallow bowl. Gently toss the warm cookies in the sugar mixture to coat, then transfer to racks to cool completely. Toss the cooled cookies in the sugar mixture again.

DEERFIELD INN ALMOND BUTTER MELT-AWAYS

Steps:

• Preheat oven to 375F and line cookie sheets with parchment paper.
• In a large bowl, combine almond paste and sugar; beat well.
• Add eggs one at a time, beating well after each addition.
• Add butter and beat until light.
• Add flour; mix until smooth.
• With a #4 star tip, pipe onto prepared cookie sheets.
• Bake for 6 to 8 minutes or until edges are light brown and centers are set, taking care not to overbake.

SCOTTISH OAT CAKES

Steps:

• Sift flour, sugar, baking powder and salt together.
• Mix in rolled oats, cut in butter thoroughly, gradually add milk, stirring until dough is formed.
• Roll dough on lightly-floured surface to 1/8" thickness.
• Place on greased baking sheet, bake at 375ºF. for 12 - 15 minutes or until slightly browned.
• NOTE: After placing dough on cookie sheet I use a pizza cutter to score dough into cracker-size squares and pricked each square with a fork a few times. Break apart at score lines after cooling.

PISTACHIO MELT AWAYS

Steps:

• In large bowl blend sugar, butter, shortening, almond extract, eggs, pudding mix, and food color.
• Add flour, soda and salt. Mix well.
• Chill for 1 hour.
• Heat oven to 375. Shape into 1-inch balls, roll in sugar. Place on ungreased cookie sheets leaving 2 inches between coookies. Bake 8 - 10 minutes Immediately remove from sheets and cool on racks.
• Preparation time includes chill time.