Heavenly Raspberry Almond Cookies Food

RASPBERRY-ALMOND THUMBPRINT COOKIES

Steps:

• In a large bowl, cream butter, sugar and extract until light and fluffy, 5-7 minutes. Add flour and mix well. Chill for 1 hour., Preheat oven to 350°. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each; fill each with 1/4 teaspoon jam. Bake until the edges are lightly browned, 13-16 minutes. Remove to wire racks to cool completely., For glaze, in a small bowl, combine confectioners' sugar, extract and water. Drizzle over cookies.

RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
• Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
• In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

RASPBERRY ALMOND COOKIES

Steps:

• Adjust oven racks to upper-middle and lower middle positions and preheat oven to 350°F.
• Line 2 baking sheets with parchment paper. Process 1 cup flour and almonds in food processor until finely ground. Add half cup sugar and remaining flour and process until combined. Add butter and vanilla to food processor and pulse until dough forms.
• On lightly floured surface, roll dough to 1/4 inch thickness. Using 2 inch round cookie cutter, cut out cookies, gathering and rerolling dough as necessary. Place cookies 2 inch apart on prepared baking sheets until light brown around edges, about 15 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack.
• Transfer remaining sugar to a bowl. Working quickly, spread 1 tsp jam on bottom of half of warm cookies, then press remaining cookies onto jam to form sandwiches. Roll cookies in sugar to coat. Cool completely on wire rack. Repeat with remaining dough.

HEAVENLY RASPBERRY ALMOND COOKIES

Steps:

• Heat your oven to 375*F. Coarsely chop 1 cup almond slices. Reserve remaining almond slices for garnish.
• In a large bowl, beat butter, sugar and brown sugar at medium speed 2 to 3 minute or until light and fluffy. Beat in the egg, raspberry jam, almond extract and vanilla until blended.
• In a medium bowl, stir together 2 1/2 cups of the flour and baking soda. Beat into butter mixture at low speed until well blended. If the dough is too sticky to handle, add more flour 1 tbls. at a time. Stir in chopped almonds.
• Roll rounded tbls. of dough into 1 inch balls; place about 3 inches apart on ungreased baking sheet. Press down lightly on cookies to flatten slightly. Top each cookie with 3 reserved almond slices, pushing one edge of each slice into dough.
• Bake 10-12 minutes or until lightly browned. Remove cookies from the oven. Gently lift almonds with tip of knife, if desired. Cool on baking sheet 1 minute. Place cookies on wire rack; cool completely. Lightly sprinkle with powdered sugar before serving. Enjoy!
• Note:.
• To toast almonds, place on baking sheet; bake at 375*F. for 4 to 6 minutes or until light golden brown. Cool.

RASPBERRY, ALMOND & OAT BREAKFAST COOKIES

Steps:

• Heat the oven to 200C/180C fan/gas 4 and line two baking trays with baking parchment. Mix the banana, oats, almonds, cinnamon and a pinch of salt in a bowl to make a sticky dough. Gently stir through the raspberries, trying not to break them up. Scoop up tablespoons of the mixture and roll into balls, then place on a baking tray and flatten with your hand.
• Bake for 15 mins until the cookies feel firm around the edges and are golden brown. Leave to cool. Will keep in an airtight container for up to three days.

RASPBERRY-ALMOND CRESCENT COOKIES

Steps:

• Place flour in a large bowl; cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg yolk, sour cream and vanilla until smooth; stir into flour mixture., Divide dough into 4 portions. Shape each into a disk; cover and refrigerate 30 minutes or until firm., Preheat oven to 350°. In a small bowl, mix raspberry jam, coconut, almonds and extract until blended. On a well-sugared surface, roll each portion of dough into a 10-in. circle. Spread about 1/3 cup filling over circles. Cut each into 12 wedges. Roll up wedges from the wide ends. Place 1 in. apart on parchment-lined baking sheets, point side down; curve to form crescents. Brush with egg white; sprinkle with coarse sugar., Bake 15-18 minutes or until set (do not brown). Remove from pans to wire racks to cool.

ALMOND RASPBERRY COOKIES

Steps:

• Preheat over to 350°F Place cookie dough in bowl. Chop almonds very finely. Add almonds and almond extract to dough and mix well.
• Using a small scoop, drop dough 2 inches apart on a flat baking stone or cookie sheet. Press finger lightly in center of dough to make indentations. Fill indentations with about 1/2 teaspoon of raspberry preserves.
• Bake 15-18 minutes or until cookies are light golden brown. Remove cookies to cooling rack. Cool and sprinkle with powedered sugar.

RASPBERRY ALMOND OATMEAL COOKIES

Steps:

• Cream butter, beat in sugars.
• Beat in water, extracts and eggs.
• (Will look curdled.)
• Stir in rest of ingredients well.
• Drop by Tbls. onto ungreased cookie sheet. Make a small well in centers, fill with a teaspoons of raspberry preserves or jam.
• Take a tiny piece of dough and kindof half cover the jam down the center over just the jam.
• Bake for about 9-11 minutes at 400º.
• Let set on cookie sheet for 1 minute, remove to wire racks to cool.
• Seems like I got about 3 1/2 dozen -- I didn't get to count them, they were being eaten too fast!