GLAZED ALMOND SUGAR COOKIES
Need a new holiday cookie? Whip up this tasty sugar cookie with loads of almond flavoring.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 40
Number Of Ingredients 10
Steps:
- Make cookie dough by blending cookie mix, butter, almonds, extract and egg until soft dough forms.
- Roll dough into about 40 (1-inch) balls. Place about 2 inches apart on Reynolds Parchment Paper lined cookie sheets. Bake at 375°F 7 to 9 minutes or until set. Cool; place cookies on cooling racks. Cool completely.
- In small bowl, stir powdered sugar, 1/4 teaspoon extract and just enough milk until glaze is spreadable but thick. Spread glaze onto each cookie; top with 3 almond slices.
Nutrition Facts : Calories 110, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 55 mg, Sugar 11 g, TransFat 1/2 g
GLAZED ALMOND COOKIES
Elegant little tea cookies with an almond pressed into the top. I like to cut the whole almonds in half to put on top of the cookies.
Provided by Nancy
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream the butter and sugar until light. Beat in the almond and vanilla extracts and the egg yolks. Next, stir in the chopped almonds, flour and salt. Roll the dough into 1 inch balls, dip the balls into the egg whites. Place cookies 2 inches apart on the prepared cookie sheet. Press a whole almond into the top of the ball, flattening the cookie a little bit.
- Bake for 8 to 10 minutes in the preheated oven, until edges start to brown.
Nutrition Facts : Calories 203.9 calories, Carbohydrate 22.2 g, Cholesterol 37.4 mg, Fat 11.7 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 5.3 g, Sodium 109.8 mg, Sugar 8.8 g
ALMOND POPPY TEA COOKIES
Prize-Winning Recipe 2010! Cream cheese adds the richness to this poppy seed cookie made easier with a sugar cookie mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, stir cookie mix, flour, poppy seeds, butter, cream cheese, 1 teaspoon of the almond extract and egg until soft dough forms.
- Roll dough into 1 1/4-inch balls; place 2 inches apart on ungreased cookie sheet. Press balls slightly to flatten. If desired, top each flatten ball with 5 sliced almonds arranged to form a star.
- Bake 9 to 11 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack.
- In small bowl, mix powdered sugar, remaining 1 teaspoon almond extract and enough water to give the glaze a nice spreading consistency. Spread glaze over warm cookies. Store tightly covered in a single layer at room temperature.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 9 g, TransFat 1/2 g
ALMOND SUGAR COOKIES
It's a tradition in our house to start baking Christmas cookies early in the season and try some new recipes every year. These nutty, glazed, melt-in-your-mouth almond sugar cookies are one of my favorites. -Lisa Hummell, Phillipsburg, New Jersey
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4-1/2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Beat in almond extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Roll into 1-in. balls. , Place 2 in. apart on ungreased baking sheets. Coat bottom of a glass with cooking spray; dip in sugar. Flatten cookies with prepared glass, dipping glass in sugar again as needed. , Bake until edges are lightly browned, 7-9 minutes. Cool for 1 minute before removing to wire racks., In a small bowl, whisk together the confectioners' sugar, almond extract and enough water to achieve glaze consistency. Tint with food coloring if desired; drizzle over cookies. Sprinkle with almonds.
Nutrition Facts : Calories 67 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 43mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
ALMOND GLAZED CHERRY CHIP SUGAR COOKIES
Make and share this Almond Glazed Cherry Chip Sugar Cookies recipe from Food.com.
Provided by Chicken Finger
Categories < 30 Mins
Time 22m
Yield 5 1/2 dozen cookies, 1 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Combine butter, sugar and almond extract in a large mixer bowl. Beat at medium speed, until creamy.
- Reduce speed to low; add all remaining ingredients and beat until well mixed.
- Roll dough into 1 inch balls; place 2 inches apart on cookie sheet.
- Flatten balls to 1/4 inch thickness with the bottom of a buttered glass dipped in sugar.
- Bake for 7-9 minutes or until edges are very lightly browned.
- Cool 1 minute; remove from cookie sheets. Cool completely.
- Stir together glaze ingredients with wire whisk, adding additional water if necessary to make a smooth and creamy glaze. Decorate cooled cookies with glaze.
Nutrition Facts : Calories 5475.2, Fat 279.9, SaturatedFat 175.5, Cholesterol 732.1, Sodium 3591.9, Carbohydrate 708.1, Fiber 10.1, Sugar 416.6, Protein 41.6
GLAZED ALMONDS
Steps:
- Line a baking sheet with foil. Grease the foil with 1 tablespoon butter; set aside. In a large heavy skillet, combine the almonds, sugar and remaining butter. Cook and stir over medium heat for 6-8 minutes or until sugar is golden brown., Remove from the heat; carefully stir in vanilla. Spread onto prepared baking sheet; immediately sprinkle with salt. Cool before breaking into pieces. Store in an airtight container.
Nutrition Facts :
ALMOND GLAZED SUGAR COOKIES
These delicate and sweet cookies topped with an almond glaze will melt in your mouth. Found this recipe on the Land O Lakes website, it is wonderful and easy to make.
Provided by Angela Gray
Categories Cookies
Time 25m
Number Of Ingredients 1
Steps:
- 1. 1 cup LAND O LAKES® Butter, softened 3/4 cup sugar 1 teaspoon almond extract 2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt Glaze 1 1/2 cups powdered sugar 1 teaspoon almond extract 4 to 5 teaspoons water Sliced almonds Directions Heat oven to 400°F. Combine all cookie ingredients in large bowl. Beat at medium speed, scraping bowl often, until creamy. Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Flatten balls to 1/4 inch thick with bottom of buttered glass dipped in sugar. Bake for 7 to 9 minutes or until edges are very lightly browned. Cool 1 minute; remove from cookie sheets. Cool completely. Combine all glaze ingredients except almonds in small bowl with wire whisk. Decorate cooled cookies with glaze and sliced almonds as desired.
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ALMOND SUGAR COOKIES (EASY RECIPE!) - NO SPOON NECESSARY
From nospoonnecessary.com
5/5 (4)Total Time 30 minsCategory Dessert, SnackCalories 168 per serving
- Preheat oven to 350 degrees F. Line two large cookie sheets with parchment paper or silicone baking mats. Set cookie sheets aside.
- Combine dry ingredients: In a medium-size mixing bowl, combine the flour, baking soda, cream or tartar and salt. Whisk well to combine.
- Combine wet ingredients: In a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until fluffy and light in color, about 1-2 minutes. Add the egg, egg yolk and almond extract. Beat on medium-high speed until combined. NOTE: Use a spatula to stop and scrape the sides and bottom of the bowl as needed while making the dough.
- Add the dry ingredients to the wet: With the mixer on low, slowly add ½ of the dry ingredients to the wet ingredients. Mix until just barely combined. Use a rubber spatula to scrape down the sides and the bottom of the bowl. Add the remaining ½ of the dry ingredients and mix on low until ALMOST combined. Use a rubber spatula to gently fold until the ingredients are JUST combined to form a cohesive ball. The dough should be thick and sticky. DO NOT over-mix! (Optional: Cover the dough with plastic wrap and refrigerate for up to 4 days)
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