ALMOND COOKIE CUPS
From the Italian Inn Cookbook. I just love these, there are so many possibilities. They are fun, and most of all delicious.
Provided by TxGriffLover
Categories Drop Cookies
Time 25m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl combine the flour and almonds. Set aside.
- In a medium medium saucepan bring the brown sugar, corn syrup and butter to a full boil over medium heat. Remove from heat. Stir in flour mixture and vanilla.
- Line a large cookie sheet with parchment paper. For each cookie cup, drop about 3 tablespoons of batter about 5 inches apart onto the cookie sheet (bake 3 or 4 at a time).
- Bake in a 350º oven for 10-12 minutes or until bubbly and deep golden brown (cookies will form irregular shapes).
- Let stand on cookie sheet about 2 minutes. When cookies are firm, but still pliable, place them on inverted custard cups to form small bowls. Cool to room temperature.
- To serve fill the cups with ice cream, sorbet, mousse, or whatever dessert you would serve in a bowl where you can eat the 'bowl' too!
Nutrition Facts : Calories 243.3, Fat 11.6, SaturatedFat 5.2, Cholesterol 20.3, Sodium 80.5, Carbohydrate 34.1, Fiber 1.2, Sugar 17.5, Protein 2.8
ALMOND COOKIE CUPS
Steps:
- Preheat oven to 400°F. Line baking sheet with parchment paper. Set 2 small custard cups or ramekins on work surface, bottom side up. Stir first 4 ingredients in small bowl to blend. Mix in almonds.
- Separately drop 2 level tablespoonfuls batter onto prepared baking sheet, spacing 6 inches apart. Using moistened fingertips, press each to 2-inch round. Bake cookies until deep golden (cookies will spread to about 5-inch diameter), about 7 minutes. Let cool on sheet until set enough to lift without tearing, about 1 minute. Using metal spatula, lift hot cookies 1 at a time and drape over cups, gently pressing to cup shape; cool. Remove from cups. Refrigerate baking sheet 2 minutes to chill quickly. Repeat with remaining batter, making 2 cookies at a time. (Cookies can be made 4 days ahead. Carefully enclose in resealable plastic bags and freeze.)
BEST-EVER ALMOND COOKIE
See for yourself why we call these the Best-Ever Almond Cookie. This delicious recipe really does produce the best almond cookie-ever.
Provided by My Food and Family
Categories Dairy
Time 22m
Yield 21 servings, 2 cookies each
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg, nuts, salt and extract; mix well. Gradually add flour, beating until blended after each addition.
- Roll into 42 (3/4 inch) balls. Place, 2 inches apart, on baking sheets. Flatten slightly with fork.
- Bake 12 min. or until lightly browned. Let stand on baking sheets 1 min. Transfer to wire racks; cool completely.
Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 130 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 10 g, Protein 2 g
ALMOND COOKIES I
An almond lover's cookie!
Provided by S. Baker
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 30m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In large bowl, cream together the butter and sugar. Beat in the egg, amaretto, and almonds. Gradually mix in the flour until well blended. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets.
- Bake 5 to 8 minutes in the preheated oven, or until cookies are lightly colored.
Nutrition Facts : Calories 95.5 calories, Carbohydrate 9.9 g, Cholesterol 17.9 mg, Fat 5.6 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 30.3 mg, Sugar 4.5 g
ALMOND COOKIE CUPS WITH CHOCOLATE MOUSSE
This is not only a delicious dessert but very impressive. Velvet Chocolate Mousse served in a almond cookie cup. You get to eat the whole thing. Mmmm so good! The compliments are worth the time and effort to put this special dessert together. I make it at Christmas.
Provided by Vseward Chef-V
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350ºF. Spray 2 baking sheets with nonstick cooking spray.
- In medium bowl, stir together flour, sugar and salt. In another medium bowl, whisk together all remaining cookie ingredients except 3 tablespoons almonds. Add to flour mixture, whisking until smooth.
- For each cookie, spoon 1 1/2 tablespoons batter onto baking sheet; spread evenly to 6-inch round, eliminating any holes. Make only 2 cookies per baking sheet, placing at least 1 inch apart. Sprinkle each cookie with 1/8 of the sliced almonds.
- Bake one sheet at a time 6 to 8 minutes or just until tops are dry and light brown, with golden-brown edges. Immediately place cookies in 6-oz. custard cups. Place second custard cup over cookies to form cup shape.
- OR, you can cover the back of muffin tins with the warm cookie to get the same effect. Remove from molds; set on cooling rack. Cool completely. Repeat using remaining batter.
- To make chocolate mousse, place chocolate in heatproof medium bowl. Bring 1 inch water to a boil in medium saucepan. Remove from heat. Place bowl of chocolate over saucepan (bowl should not touch water). Let stand until melted. Stir. Remove from heat; set aside to cool.
- In small heavy saucepan over medium-low heat, whisk together 1/2 cup of the cream, corn syrup and egg yolks. Cook, whisking constantly, 5 to 6 minutes or until mixture is thick, covers back of spoon and reaches 160ºF. on instant-read thermometer. (Be careful not to overcook.).
- Strain yolk mixture into chocolate. Immediately whisk briskly, making chocolate shiny and satin-smooth. Cool to 80ºF. to 85ºF. (Mixture should feel comfortable to the touch.).
- In large bowl, beat remaining 1 cup cream at medium-high speed until soft peaks form. Fold cooled chocolate mixture into whipped cream. Cover; refrigerate up to 8 hours. Bring to room temperature before serving.
- o serve, place tulip cups on individual dessert plates. Fill each with chocolate mousse; sprinkle with toasted almonds.
- TIP *To toast almonds, place on baking sheet; bake at 375ºF. for 6 minutes or until deep golden brown.
ALMOND BUTTERSCOTCH COOKIES CUPS
Steps:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Have ready 4 overturned teacups or custard cups.
- Melt the butter in a small saucepan with the corn syrup and brown sugar. Stir in the almond extract, almonds, and flour.
- Drop 4 slightly rounded tablespoons of batter, evenly spaced, on the baking sheet and use the back of the spoon to spread them into circles 2 inches (5 cm) across. Bake the cookies for 12 minutes, until they're deep golden brown. Let rest for 30 to 45 seconds, then lift each cookie off the baking sheet with a flexible metal spatula and flip it over onto an upended teacup. (If the cookies get too firm to shape, return them to the oven for 30 seconds to soften them.)
- Let the baking sheet cool, then repeat with the remaining batter.
- Storage
- Store these cookie cups in an airtight container. They are best served the day they're made. The batter can be made and refrigerated up to 1 week in advance. Let it come to room temperature before baking.
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#30-minutes-or-less #time-to-make #course #preparation #drop-cookies #desserts #easy #cookies-and-brownies #dietary
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