Almond Drops Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in extract. Combine flour, baking soda, baking powder and salt; gradually add to creamed mixture. Stir in almonds. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

Steps:

• Preheat oven to 450 degrees.
• Grease and flour cookie sheets.
• Cream almond paste with melted butter.
• Beat egg whites with salt until they form soft peaks.
• Add sugar, a tablespoon at a time.
• Continue beating until peaks are very firm.
• Fold into the almond paste mixture, adding flour and almonds.
• Fit a pastry bag with a number seven tube.
• Drop small round of batter on cookie sheets,spacing 1 inch between.
• Bake 5-8 minutes until edges of cookies are golden brown.

Steps:

• In a microwave oven or double boiler, melt the almond bark, stirring frequently until smooth.
• Remove from heat and stir in peanut butter until well blended.
• Fold in peanuts, cereal and mini marshmallows.
• Drop by heaping spoonfuls onto waxed paper lined baking sheets.
• Cool completely before serving.

Steps:

• In a mixing bowl, cream butter and sugar until almost white, about 10-12 minutes. Beat in extract. Combine flour, baking soda, baking powder and salt; gradually add to the creamed mixture. Stir in almonds. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

Steps:

• In a heavy saucepan over low heat, melt chocolate chips with milk, stirring occasionally. Remove from heat. Stir in granola and almonds. Refrigerate until firm enough to roll, about 1 hour., Shape mixture into 1-in. balls; roll in miniature chocolate chips. Refrigerate, covered, until firm, about 2 hours. Store in refrigerator.