RASPBERRY ALMOND OATMEAL COOKIES
Make and share this Raspberry Almond Oatmeal Cookies recipe from Food.com.
Provided by Wildflour
Categories Drop Cookies
Time 39m
Yield 4 dozen
Number Of Ingredients 14
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!
Nutrition Facts : Calories 1631, Fat 58.3, SaturatedFat 34.1, Cholesterol 227.8, Sodium 1012, Carbohydrate 253, Fiber 12.4, Sugar 117.4, Protein 27.1
RASPBERRY-ALMOND CRISP
Nuts and yogurt lend healthy protein to this salty-sweet, gluten-free dessert that pulls its inspiration from crunchy granola. Each serving contains a cup of raspberries, which equals a third of the daily requirement for vitamin C.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h5m
Number Of Ingredients 11
Steps:
- Crumble: Preheat oven to 350 degrees. Brush an 8-inch baking dish with melted unsalted butter. Pulse 1/2 cup rolled oats in a food processor until finely ground. Transfer to a bowl; stir in 1 more cup oats, 1/2 cup sliced raw almonds, 1/4 cup light-brown sugar, 1/2 teaspoon kosher salt, and 6 tablespoons melted butter.
- Filling: In another bowl, gently combine all ingredients and a pinch of salt.
- Transfer filling to prepared dish. Sprinkle top with oat mixture; bake until bubbling around edges and top is golden brown, 45 to 50 minutes. Let cool 30 minutes; serve with plain yogurt.
RASPBERRY ALMOND COOKIES
Published in Cook's Country Dec 2008 issue this recipe was a runner up winner of their annual holiday cookie contest. Submitted by Bridget Peterson from Manly, Iowa raspberry preserve is sandwiched between two almond butter cookies. So, okay perhaps the recipe isn't totally healthy, but it sure does look too good to pass up this holiday season!
Provided by Marz7215
Categories Dessert
Time 45m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 378.9, Fat 21.1, SaturatedFat 10.2, Cholesterol 40.7, Sodium 140.2, Carbohydrate 44.2, Fiber 2.1, Sugar 23.6, Protein 4.8
RASPBERRY OAT TRAYBAKE
Satisfy your craving for a sweet snack by baking this healthier treat that's packed with good-for-you ingredients
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Lunch, Snack, Treat
Time 30m
Yield Cuts into 16 slices
Number Of Ingredients 6
Steps:
- Heat oven to 220C/200C fan/gas 7. Grease a 20cm x 20cm baking tray. Mash the raspberries roughly in a bowl and set aside.
- In a medium saucepan, melt the butter and honey with a pinch of salt. Take off the heat, then stir in the oats, ground almonds and almond extract. Mix until they are coated in the butter and honey mixture.
- Press half the oat mix in an even layer in the baking tray. Spread the mashed raspberries on top, then spoon the remaining oats on top and smooth with the back of a spoon. Bake for 10-12 mins or until golden. Remove from the oven and leave to cool before slicing into 16.
Nutrition Facts : Calories 111 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS
Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze.
Provided by Dee
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h15m
Yield 36
Number Of Ingredients 8
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.
Nutrition Facts : Calories 103.5 calories, Carbohydrate 13.7 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 3.3 g, Sodium 36.5 mg, Sugar 8.2 g
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- In a large mixing bowl, stir together the almond butter, honey and vanilla until smooth. Add the oatmeal, flaxseed, baking soda, and salt and stir until a thick mixture forms. Gently stir in the chocolate chips and raspberries until well distributed throughout and the dough moistens a little from the raspberries.
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