PASSOVER "PB & J" FLOURLESS ALMOND BUTTER COOKIES
Delicious! Almond butter is my Pesach discovery this year. We don't use matzah meal (gebrocks), so are always searching for quick, easy & delicious cookie recipes. This one mixes up in seconds and tastes almost like peanut-butter "thumbprint" cookies - with just a dab of raspberry jam / jelly or whatever you have on hand.
Provided by Jay3fer
Categories Dessert
Time 17m
Yield 24 cookies, 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together in a large bowl until well-blended.
- Use a teaspoon to scoop out a smallish amount.
- Roll into balls and place on parchment-covered baking sheet.
- Carefully press each ball down with a fingertip - balls are fragile, try to keep them from splitting open or you'll lose your jam.
- Balls should resemble a bird's nest.
- With another, clean spoon (we always keep our jams pareve and nut-free - you never know who might be stopping by!), scoop 1/4 to 1/2 a teaspoon of jam or jelly and slide it into the "nest".
- Repeat until all "nests" are full.
- Bake at 350 degrees for 10-12 minutes.
- Allow to cool & solidify before peeling from parchment.
- Finish cooling on wire rack before serving.
Nutrition Facts : Calories 490.5, Fat 26.6, SaturatedFat 2.7, Cholesterol 35.2, Sodium 312.9, Carbohydrate 60.9, Fiber 1.9, Sugar 48.4, Protein 7.7
ALMOND BUTTER COOKIES
Make and share this Almond Butter Cookies recipe from Food.com.
Provided by Nancy Van Ess
Categories Dessert
Time 15m
Yield 70 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F.
- Combine flour and baking powder; set aside.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Beat in the egg yolks and the extracts.
- Blend in the dry ingredients.
- Break off walnut-sized pieces of dough and roll into balls.
- Place 1 1/2" apart on ungreased cookie sheets.
- Press an almond into the center of each cookie flattening them slightly.
- Bake for 15-20 minutes until the cookies are golden brown.
- Transfer to wire racks to cool.
Nutrition Facts : Calories 49.2, Fat 2.8, SaturatedFat 1.7, Cholesterol 12.2, Sodium 28.7, Carbohydrate 5.6, Fiber 0.1, Sugar 2.9, Protein 0.5
ALMOND BUTTER COOKIES
I love butter cookies and when you add almond and chocolate...yum! Originally from a Land O'Lakes butter insert.
Provided by Marg CaymanDesigns
Categories Dessert
Time 33m
Yield 5 dozen, 20 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400°F Combine butter, sugar and almond extract in large bowl. Beat at medium speed, until creamy. Reduce speed to low and add all remaining cookie ingredients. Beat until well mixed.
- Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten balls to 1/4 inch thick with bottom of buttered glass dipped in sugar. Bake for 6 to 8 minutes or until edges are lightly browned. Cool completely.
- Melt chocolate chips and shortening over low heat, stirring occasionally, until smooth (2-4 minutes). Drizzle or pipe chocolate on cookies making a Christmas tree design, if desired.
- TIP: Bake a variety of cookies using the same dough by rolling balls in decorator sugars or pressing halved red or green candied cherries onto cookies or rolling balls in finely chopped nuts before baking.
Nutrition Facts : Calories 180.5, Fat 11, SaturatedFat 6.7, Cholesterol 24.4, Sodium 104.2, Carbohydrate 19.8, Fiber 0.6, Sugar 9.8, Protein 1.6
ALMOND BUTTER COOKIES
Need to bring cookies to a pot luck were one girl could not have flour and one could not have peanuts. Tweeked an old recipe to fit everyones needs. Hope you like it.
Provided by Debbwl
Categories Dessert
Time 30m
Yield 24 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 350* and line cookie sheets with parchment paper.
- Beat together almond butter and sugar in a large bowl with an electric mixer until smooth.
- Add beaten egg and baking soda to almond butter mixture and beat until well combined.
- Roll 1 teaspoon of dough into a ball and roll in sugar then place on cookie sheet.
- Place dough balls one inch apart on cookie sheet and either leave as little balls (which is how we like them) or flatten with tines of fork making a cross pattern.
- Bake until slightly puffed and a golden pale, about 10 minutes, careful not to over cook.
- Cool cookies on parchment paper about 2 minutes and then transfer with spatula to rack to cool at least 10 more minutes.
Nutrition Facts : Calories 101.6, Fat 6.2, SaturatedFat 0.5, Cholesterol 7.8, Sodium 79, Carbohydrate 10, Fiber 1.1, Sugar 4.2, Protein 2.5
PASSOVER ALMOND CHOCOLATE CHIP COOKIES
These quick and easy cookies are chewy and yummy. Though kosher for Passover, they contain no matzo meal, so they're also suitable for someone who's allergic to wheat. It's my modification of a recipe from The Gourmet Jewish Cook by Judy Zeidler.
Provided by Jeri Roth Lande
Categories Dessert
Time 25m
Yield 36-48 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 400.
- Beat eggs and egg whites briefly.
- Mix in all the other ingredients, adding the chocolate chips last.
- Roll into 1 inch balls and place on a greased cookie sheet.
- Bake for 10-15 min until cookie bottoms are brown, but not burnt.
- Let cool briefly, but remove while still warm.
Nutrition Facts : Calories 156.1, Fat 9.3, SaturatedFat 2.2, Cholesterol 10.3, Sodium 43.6, Carbohydrate 17.2, Fiber 2.1, Sugar 14, Protein 3.8
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5/5 (2)カロリー 80 (1 人分)推定読み取り時間 4 分
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