White Chocolate Almond Cookies Food

WHITE CHOCOLATE ALMOND COOKIES RECIPE BY TASTY

Steps:

• Place butter in a heatproof bowl and melt in the microwave on the lowest heat setting in 10-second increments until completely melted; set aside to cool completely.
• In another bowl, add the flour, baking soda, cornstarch (corn flour), and salt, and mix until well combined; set aside.
• Once the butter has cooled down, add the brown sugar, granulated sugar, vanilla extract, and almond extract; whisk until the mixture has thickened, about 1-2 minutes. Next add the egg and mix until smooth and homogenous.
• Add the flour mixture to the butter mixture and mix until well combined and a dough forms; add the chopped almonds and the white chocolate chips and mix until thoroughly distributed.
• Cover the dough with plastic wrap, or foil and place in the fridge for AT LEAST 30 minutes.
• Preheat the oven to 350℉ (175 C), and line two cookie sheets with parchment paper, or silicone place mats.
• Portion the dough into 2 tablespoons/1 oz. balls and place on a lined baking sheet.
• Bake cookies for 10-12 minutes, rotating cookie sheet halfway through baking time to ensure even browning. Let the cookies sit on the tray for minutes, then transfer to a cooling rack, store in an airtight container

WHITE CHOCOLATE ALMOND COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Place coconut flakes on 1 baking sheet; leave the second baking sheet for the cookies.
• Bake coconut in the preheated oven until slightly brown, about 6 minutes. Leave the oven on.
• Combine flour, baking soda, and salt in a small bowl. Cream brown sugar, butter, white sugar, and almond extract together in a separate bowl. Add egg yolk and milk and mix. Pour in flour mixture and combine until almost fully incorporated. Add chocolate, almonds, and toasted coconut; mix well.
• Drop 1 1/2-inch balls of dough on the prepared baking sheet.
• Bake in the preheated oven until golden on the edges and soft in the centers, 8 to 10 minutes.

WHITE CHOCOLATE ALMOND COOKIES

Steps:

• Cream butter and shortening.
• Gradually add sugar beating at medium speed of electric mixer until light and fluffy.
• Add egg and vanilla, beating well.
• Combine flour, soda and salt; add to creamed mixture mixing well.
• Stir in white chocolate and almonds.
• Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake at 375F for 8-10 minutes.
• Remove to wire racks to cool.

CHERRY ALMOND WHITE CHOCOLATE SANDWICHES

Steps:

• For the cookies: Preheat the oven to 325 degrees F, with racks in the upper and lower thirds of the oven. Line two rimmed baking sheets with parchment paper and set aside.
• Mix the flour, baking soda and salt in a small bowl until combined. In the bowl of a stand mixer, beat the butter and both sugars on medium speed until smooth and incorporated. Add the vanilla, egg and egg yolk and mix until incorporated. Then add the flour mixture, sour cherries and white chocolate. Mix until incorporated.
• Scoop a level tablespoon of dough, roll in a ball and, using fingertips, pull apart into two equal pieces. (You'll have 36 to make 18 sandwiches.) Place the formed dough balls on one of the prepared baking sheets, about 2 inches apart. Bake until the edges are slightly golden and the middles are still soft but not wet, 12 to 15 minutes. Let the cookies cool for 20 to 30 minutes on the baking sheets.
• For the filling: While the cookies are cooling, beat the almond butter, confectioners' sugar, butter and salt with a hand-held mixer until whipped and light, about 2 minutes. Chill the filling until ready to assemble the cookies.
• To assemble: Spread 1 tablespoon of the filling onto the bottom side of a cookie. Place another cookie, bottom-side down, onto the filling. Repeat with the remaining cookies.

ALMOND WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and almond extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate and almonds.
• Drop by heaping tablespoons about 1 inch apart onto ungreased baking sheets.
• Bake 12 to 13 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

KATHLEEN KING'S DOUBLE CHOCOLATE ALMOND COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg and vanilla and mix together. Add the flour mixture and continue mixing until just combined.
• Add the chocolates and almonds and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment. Bake for 15 minutes.
• Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool.

WHITE CHOCOLATE, CRANBERRY & ALMOND COOKIES

Steps:

• 1. First melt butter in microwave and let cool to luke warm while measuring ingredients and lining cookie sheets with parchment paper. Also add a few tablespoons of water to the craisins and microwave for 1 minute to reconstitute..let cool. Heat oven to 350 degrees.
• 2. In mixer bowl, cream melted butter with sugars for 2 minutes. Beat in eggs, yolk and vanilla and almond emulsion. Beat for 1 minute more. While it is mixing, measure dry ingredients and sift them. Slowly add dry mixture to creamed mixture and mix just until incorporated. Stir in chips, craisins, and almonds.
• 3. Scoop dough onto cookie sheets 2 inches apart and bake for 11-13 minutes or until lightly browned around edges. Cool on cookie sheets for 5 minutes. Remove to cooling racks to cool completely. Store in an airtight container. Enjoy!

WHITE CHOCOLATE RASPBERRY ALMOND COOKIES

Steps:

• Preheat oven to 375 degrees.
• In the top of a double boiler over hot water melt 4 squared of white chocolate-set aside.
• Coarsely chop 4 squares of the chocolate and set aside.
• In a large bowl beat the butter, baking soda, salt and eggs together.
• Slowly add the melted chocolate and beat until creamy.
• Gradually stir in the flour, chopped chocolate and almonds.
• Stir until well incorporated.
• Roll dough into 1 inch balls and place on baking sheets 1 inch apart.
• Bake for 10 minutes in the pre-heated oven.
• You want the edges a light golden brown.
• Remove and coolon racks.
• In a small pan melt the jam.
• Spoon 1/2 teaspoon on each cookie.
• Cool.
• Melt the remaining 3 squares of chocolate and drizzle over the jam covered cookies.
• **Youcan use dark chocolate if you wish, it's nice when half the cookies are drizzled with white chocolate and the other half with dark chocolate.

WHITE CHOCOLATE-ALMOND COOKIE BALLS

Steps:

• Mix cream cheese, cookie crumbs and almond extract until blended. Shape into 12 (1-inch) balls, using a level tablespoon for each. Place on a waxed paper-covered baking sheet. Freeze 15 minutes.
• Microwave chocolate in microwaveable bowl on HIGH for 30 seconds; stir. Microwave 30 seconds more; stir. Continue heating and stirring in 10-second increments until completely melted.
• Dip each ball in chocolate using a fork, letting any excess drip back into the bowl; return to baking sheet. Top immediately with nuts. Refrigerate 15 minutes or until chocolate is firm.

WHITE CHOCOLATE-ALMOND BARS

Steps:

• Heat oven to 350°F.
• Line 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray.
• Mix flour, baking powder and salt until blended; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Blend in eggs and extract. Add flour mixture; mix well. Stir in nuts. Spread onto bottom of prepared pan.
• Bake 30 to 35 min. or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.

WHITE ALMOND NO-BAKE COOKIES

Steps:

• In a large saucepan, combine sugar, butter and milk. Cook and stir over medium heat until butter is melted and sugar is dissolved. Remove from heat. Stir in baking chips and extract until smooth. Add oats and, if desired, cherries; stir until coated., Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set, about 30 minutes. Store in an airtight container in the refrigerator.

WHITE CHOCOLATE COOKIES

Steps:

• In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate and nuts. Cover and chill dough for 1 hour. , Drop by heaping tablespoonfuls about 3 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Let stand a few minutes before removing cookies to a wire rack to cool.

ALMOND WHITE CHOCOLATE CHUNK COOKIES

Steps:

• 1. Mix flour, baking soda, and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and almond extract; mix well. gradually beat in flour mixture on low speed until well mixed. Stir in white chocolate and nuts.
• 2. Drop by heaping tablespoons about 1 inch apart onto ungreased baking sheets.
• 3. Bake in 375 oven 12-13 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

CHERRY-ALMOND COOKIES WITH WHITE CHOCOLATE CHIPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine butter, white sugar, brown sugar, eggs, vanilla extract, and almond extract in a large mixing bowl; beat with an electric mixer on medium speed until thoroughly mixed.
• Combine flour and baking soda in a separate bowl; gradually add to the butter mixture, mixing until incorporated. Stir in white chocolate chips, cherries, and almonds. Drop teaspoonfuls of dough onto ungreased baking sheets.
• Bake in the preheated oven until golden brown, 12 to 15 minutes.