Make Ahead Almond Butter Sticks Food
MAKE AHEAD ALMOND BUTTER STICKS
This uses a make ahead cookie mix that can be stored in the refrigerator for up to 4 weeks. When you are ready to make the cookies, add the ingredients below to the mix.
Provided by Lynn
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix sugar and almond flavoring and set aside. In a separate bowl mix butter, cheese and egg yolk. Stir in Make Ahead Cookie Mix.
- Roll onto flat surface. Cut in half. Place 1 half on greased cookie sheet. Spoon on almond and sugar mix. Place 2nd half on top. Brush with slightly beaten egg white.
- Bake 22 - 30 minutes. Let cool at least 30 minutes. Cut into 1/2 inch strips.
Nutrition Facts : Calories 162.9 calories, Carbohydrate 13.3 g, Cholesterol 44.6 mg, Fat 11.5 g, Fiber 0.2 g, Protein 2.1 g, SaturatedFat 6.6 g, Sodium 84.1 mg, Sugar 12.6 g
MAKE AHEAD ALMOND BUTTER STICKS
This uses a make ahead cookie mix that can be stored in the refrigerator for up to 4 weeks. When you are ready to make the cookies, add the ingredients below to the mix.
Provided by Lynn
Categories Almond Desserts
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix sugar and almond flavoring and set aside. In a separate bowl mix butter, cheese and egg yolk. Stir in Make Ahead Cookie Mix.
- Roll onto flat surface. Cut in half. Place 1 half on greased cookie sheet. Spoon on almond and sugar mix. Place 2nd half on top. Brush with slightly beaten egg white.
- Bake 22 - 30 minutes. Let cool at least 30 minutes. Cut into 1/2 inch strips.
Nutrition Facts : Calories 162.9 calories, Carbohydrate 13.3 g, Cholesterol 44.6 mg, Fat 11.5 g, Fiber 0.2 g, Protein 2.1 g, SaturatedFat 6.6 g, Sodium 84.1 mg, Sugar 12.6 g
ALMOND DANISH PUFF
This is yet another of my family's recipes. My mom used to make this every Christmas morning. It was and is a special treat that I hope to carry on with my family. This recipe came from an old Betty Crocker cookbook. Glaze recipe for the puff follows the instructions.
Provided by Mom2Rose
Categories Breads
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350ºF.
- Cut 1/2 cup softened butter into 1 cup flour, using pastry blender or crisscrossing 2 knives, until particles are size of coarse crumbs.
- Sprinkle 2 tablespoons water over mixture; mix with fork.
- Gather pastry into ball; divide in half.
- Pat each half into rectangle, 12x3 inches, about 3 inches apart on ungreased cookie sheet.
- Heat remaining 1/2 cup butter and 1 cup water to rolling boil in 2-quart saucepan; remove from heat.
- Quickly stir in almond extract and 1 cup flour.
- Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.
- Add eggs; beat until smooth. Spread half of the topping over each rectangle.
- Bake about 1 hour or until topping is crisp and brown; remove from pan to wire rack. Cool completely.
- Spread with Creamy Almond Glaze; sprinkle with almonds.
- Creamy Almond Glaze:
- 1 1/2 cups powdered sugar; 2-3 tbsp butter, softened; 1/2 to 1 tsp almond extract; 1-2 tbsp warm water or milk.
- Mix all ingredients until smooth and spreadable and glaze the Danish puff.
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