Old Fashioned Almond Crunch Cookies Food

ALMOND CRUNCH COOKIES

Steps:

• Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Place 1 1/2 cups almonds in large bowl and sift 1/2 cup powdered sugar over; toss to coat. Whisk 1 egg white to blend in small bowl. Add 1 tablespoon egg white to nuts and toss to blend. Spread mixture in even layer over prepared baking sheet. Bake until almonds are golden and coating is dry, about 10 minutes. Cool completely.
• Transfer candied almonds to processor. Using on/off turns, process until almost all almonds are coarsely chopped and some fine crumbs form. Transfer chopped candied almonds to small bowl.
• Line 2 large baking sheets with parchment paper. Finely chop remaining 1 1/2 cups slivered almonds in processor. Add flour, baking soda, and salt. Blend until nuts are very finely ground.
• Using electric mixer, beat butter, 3/4 cup sugar, and remaining 3/4 cup powdered sugar in large bowl until well blended. Add remaining 2 egg whites, amaretto, and vanilla. Beat until well blended. Gradually mix in flour-almond mixture. Stir in chopped candied almonds.
• Working in 2 batches and using small ice cream scoop or tablespoon, spoon 2 level tablespoonfuls dough in mound for each cookie, forming about 12 mounds on each sheet and spacing 2 inches apart. Bake until cookies are golden brown, about 14 minutes. Cool slightly on baking sheets. Transfer cookies to rack and cool completely. (Can be made 3 days ahead. Store airtight at room temperature.)

TEXAN-SIZE ALMOND CRUNCH COOKIES

Steps:

• Combine sugar, powdered sugar, butter, and vegetable oil in a large mixing bowl; beat at medium speed with electic mixer until blended.
• Add eggs and almond extract, beating well.
• Combine flours, soda, salt, and cream of tartar; gradually add to creamed mixture, beating just until blended after each addition.
• Stir in almonds and brickle chips.
• Chill dough 3 to 4 hours.
• Shape dough into 1 1/2-inch balls, and place at least 3-inches apart on ungreased cookie sheets.
• Flatten cookies wih a fork dipped in sugar, making a crisscross pattern.
• Bake at 350° for 14-15 minutes or until lightly browned.
• Transfer to racks to cool.

OLD-FASHIONED BUTTER CRUNCH

Steps:

• To make the butter crunch mixture, melt the butter in a saucepan. Remove from heat and stir in sugar, corn syrup, and water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan. Before the butter crunch hardens, but when it is firm enough to handle, turn it out onto a large parchment-covered cutting board and peel away the foil. Allow the butter crunch to cool completely. To finish the butter crunch, wipe the top surface of the candy with a damp paper towel to remove excess butter and allow to dry a few minutes. Have another cutting board or the back of a jelly-roll pan ready to turn the candy over onto. Use a small offset metal icing spatula to spread half the tempered chocolate quickly over the butter crunch. Scatter half the chopped almonds over the chocolate. Cover this finished surface with a piece of parchment paper or foil and place another cutting board or the back of a large jelly-roll pan. Remove top board and paper and quickly spread with remaining tempered chocolate and scatter on remaining almonds (it isn't necessary to wipe the second side because it wasn't against a buttered surface). Refrigerate for 20 minutes to set chocolate. Break the butter crunch into 2-inch pieces. Store candy in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week.

OLD FASHIONED ALMOND CRUNCH COOKIES

Steps:

• Combine sugar, butter, almonds and water in mixing bowl.
• Mix at low speed for 1 minute.
• Add flour slowly and mix at medium speed for 30 seconds or until all ingredients are mixed together.
• Do not overbeat.
• Drop on ungreased cookie sheet by half teaspoon.
• Cookies will spread out during baking so space at least two inches apart.
• Bake at 300 degrees for 22-25 minutes.
• Cookies will be light brown in color.

OLD-FASHIONED SUGAR COOKIES

Steps:

• Do not preheat oven yet - dough must chill before baking.
• Melt butter.
• Add sugars and mix.
• Let cool to room temperature.
• Mix in the eggs, one at a time.
• Add vanilla, lemon zest, baking soda, cream of tartar and salt.
• Mix well.
• Add flour in increments, mixing after each addition.
• Chill dough for at least one hour (overnight is fine).
• When ready to bake, preheat oven to 325 degrees, rack in middle of oven.
• Use hands to roll dough in walnut-sized balls.
• Roll dough balls in a bowl of white sugar.
• Place on a greased cookie sheet, 12 to a standard sheet.
• Flatten dough balls with a greased spatula.
• Bake at 325 degrees for 10-15 minutes (They should have a tine of gold on the top).
• Cool on cookie sheet for 2 minutes, then remove to a rack to finish cooling.
• Cookies can be decorated with frosting piped from a pastry bag for special occasions - or left just as they are.

ORANGE CRUNCH COOKIES

Steps:

• Mix oats, flours, baking powder, ginger, and salt in a medium-sized mixing bowl.
• Add remaining ingredients and mix well; place spoonfuls on a greased baking sheet.
• Use spoon to flatten each one to about ½ an inch thick.
• Bake at 350 degrees for 10 minutes or until edges start to brown.
• Remove to cooling racks.

ALMOND CRUNCH

Steps:

• Preheat oven to 350ºF (180ºC).
• Place a single layer of graham wafers in an ungreased9 x 13-inch (22 x 34 cm) baking pan, making sure they fit snugly.
• Sprinkle with almonds.
• In a heavy saucepan over medium heat, cook and stir butter and sugar until mixture comes to a boil.
• Boil gently for 3 minutes.
• Drizzle over almond-covered wafers, spreading evenly.
• Bake for 8 minutes or until mixture is bubbly.
• Cut into bars while bars are still slightly warm.

PECAN CRUNCH COOKIES

Steps:

• In large mixer bowl blend sugar, powdered sugar, butter and oil until mixed well. Add almond extract and eggs and mix well.
• Lightly spoon flour into measuring cup and level off. Gradually blend in flour, baking soda, salt and cream of tartar at low speed. By hand, stir in pecans and brickle chips.
• Roll large tablespoonful of dough into balls. Roll balls in sugar and place on ungreased cookie sheet. Flatten in criss-cross pattern with fork.
• Bake at 350°F for 8 minutes. Do not overbake. Cool 1 minute before removing from cookie sheet.