ALMOND COOKIE CUTOUTS
Colored sugar and sprinkles create a festive look for these easy-to-decorate cookies. A little almond extract gives them pleasant flavor. They're a nice lighter addition to a Christmas cookie tray. -Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 28 cookies.
Number Of Ingredients 12
Steps:
- In a small bowl, cream butter and sugars. Add egg and extracts; mix well. Combine the flour, cornstarch, almonds, baking powder and salt; add to creamed mixture just until blended. Shape into two balls. Cover and refrigerate for at least 2 hours. , On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out with lightly floured 2-1/2-in. cutters. Place on baking sheets coated with cooking spray. Sprinkle with colored sugar and/or sprinkles if desired., Bake at 350° for 7-9 minutes or until set and bottoms are lightly browned. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 163 calories, Fat 6g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 159mg sodium, Carbohydrate 25g carbohydrate, Fiber 1g fiber), Protein 2g protein.
HOMEMADE ALMOND BUTTER
This homemade almond butter couldn't be easier and beats store-bought by a mile. Roasting the almonds gives it an unbelievably rich and toasted flavor. The amount of honey we specify adds a luscious hint of sweetness, but you can always leave it out or add more depending on your taste.
Provided by Food Network Kitchen
Time 20m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F.
- Place the almonds on a rimmed baking sheet and bake, shaking the pan halfway through, until golden and fragrant, about 8 minutes. Transfer the almonds to a food processor and add 1/2 teaspoon salt, then process until it is a smooth paste, about 5 minutes. Add the honey and continue to process until combined. With the machine still running, slowly drizzle in 2 tablespoons oil. Thin if desired with the remaining tablespoon oil.
ALMOND BUTTER CUTOUTS
I love almond cookies and I love the annual Taste of Home cookbooks! Here's a variation of almond cookies where the dough is chilled, rolled out and cut into your favorite cookie cutter shapes...It's from the 1999 Annual Taste Of Home cookbook which was given to me through Freecycle.org...
Provided by CookinwithGas
Categories Dessert
Time 2h25m
Yield 3-4 dozen cookies, 36-48 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F (190°C). Take out 3-4 cookie sheets.
- In a large bowl cream butter and sugar; beat in egg yolks and almond extract.
- In a medium bowl, combine flour, salt and baking powder.
- Gradually add flour mixture to the wet mixture; stir in almonds.
- Cover and chill 2 hours; then roll out on floured surface, 3/8 inch thick.
- Cut with your favorite cookie cutters and place evenly spaced on ungreased cookie sheets.
- If you're using colored sugar to decorate, now is the time to sprinkle it over the cookies.
- Bake 10-13 minutes or until the edges begin to brown; cool on wire racks; if you're frosting the cookies, do it once they're cool.
- Prep time includes chill time.
Nutrition Facts : Calories 110.3, Fat 6.7, SaturatedFat 3.4, Cholesterol 24.1, Sodium 74.2, Carbohydrate 11.4, Fiber 0.5, Sugar 5.7, Protein 1.5
BUTTERY ALMOND COOKIES
Made with high-fat, cultured butter, these melt-in-your-mouth almond cookies are like the most tender shortbread you've ever eaten. A simple confectioners' sugar icing and a sliced almond topping make them especially pretty, but you can skip the garnish for something sleeker and simpler. Or use them to make sandwich cookies, filling them with the likes of lemon curd, raspberry jam or melted chocolate.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield About 4 dozen cookies
Number Of Ingredients 15
Steps:
- In a large bowl, stir together flours, cornstarch, baking powder and salt.
- In an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until lightened in color and fluffy, 3 to 4 minutes. Beat in egg yolk and almond extract until combined, about 20 seconds. With the mixer running on low, add flour mixture, beating until just incorporated. Do not overmix.
- Divide dough into two balls. On a floured surface, roll each ball into a 1 1/2-inch-thick log. (If the dough is too soft to work with, chill it for 20 to 30 minutes before forming it into logs.) Wrap logs tightly in parchment paper or plastic wrap, and refrigerate until very firm, at least 2 hours or overnight.
- When you are ready to bake the cookies, heat oven to 325 degrees. Line 2 baking sheets with parchment.
- Use large, sharp knife to cut each log into 1/4-inch-thick rounds. Place cookies 1 inch apart on prepared baking sheets.
- Bake until cookie edges and bottoms are golden brown, about 15 to 22 minutes. Cool 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
- Make the icing: In a large bowl, whisk together confectioners' sugar, melted butter, 1 tablespoon buttermilk, vanilla and almond extracts. If the icing isn't thin enough to drizzle, add more buttermilk. It should be a little thicker than heavy cream.
- Using a fork, drizzle icing all over the cooled cookies, then top with almond slices if you like. Let the icing set for at least 1 hour, then store at room temperature in an airtight container. The cookies will keep for at least 3 days.
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