Almondbuttercookies Recipes

Steps:

• Heat oven to 400°F Combine butter, sugar and almond extract in large bowl. Beat at medium speed, until creamy. Reduce speed to low and add all remaining cookie ingredients. Beat until well mixed.
• Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten balls to 1/4 inch thick with bottom of buttered glass dipped in sugar. Bake for 6 to 8 minutes or until edges are lightly browned. Cool completely.
• Melt chocolate chips and shortening over low heat, stirring occasionally, until smooth (2-4 minutes). Drizzle or pipe chocolate on cookies making a Christmas tree design, if desired.
• TIP: Bake a variety of cookies using the same dough by rolling balls in decorator sugars or pressing halved red or green candied cherries onto cookies or rolling balls in finely chopped nuts before baking.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix all-purpose flour, almonds, butter, sugar, vanilla extract, and almond extract in a large bowl until well blended.
• Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
• Bake in preheated oven until golden brown, about 15 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat shortening, almond butter, brown sugar, and white sugar in a bowl until smooth. Combine hot water, baking soda, and salt together in another bowl; stir into almond butter mixture until creamy. Add eggs and vanilla extract; beat until blended. Gradually stir in flour until dough is just blended.
• Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Press and flatten balls with a fork to create a crosshatch pattern.
• Bake in preheated oven until golden brown, 8 to 12 minutes.

Steps:

• Preheat oven to 350* and line cookie sheets with parchment paper.
• Beat together almond butter and sugar in a large bowl with an electric mixer until smooth.
• Add beaten egg and baking soda to almond butter mixture and beat until well combined.
• Roll 1 teaspoon of dough into a ball and roll in sugar then place on cookie sheet.
• Place dough balls one inch apart on cookie sheet and either leave as little balls (which is how we like them) or flatten with tines of fork making a cross pattern.
• Bake until slightly puffed and a golden pale, about 10 minutes, careful not to over cook.
• Cool cookies on parchment paper about 2 minutes and then transfer with spatula to rack to cool at least 10 more minutes.

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream butter and sugar together until fluffy. Beat in the egg, vanilla, and almond extract. Sift the flour over the top, add the salt and the chopped almonds and fold to combine.
• Pull off little pieces of the dough and roll them into balls about 1-inch in diameter, enclosing a whole almond in the center of each one. Place on an ungreased baking sheet and bake on the center rack of the oven for 15 to 20 minutes, until light brown. Transfer to racks to cool slightly. When cool enough to handle, roll 1/2 the cookies in the cocoa powder, and the remaining 1/2 in the confectioners' sugar. Serve warm or return to the rack to cool.

Steps:

• Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
• In a medium bowl, mix together the almond butter, egg and salt with a stiff rubber spatula. Mix in the sugar. Roll the dough into 1 tablespoon-sized balls and place about an inch apart on the prepared baking sheet. Flatten with a fork (these barely spread in the oven) and sprinkle with sprinkles, if using. Bake until set and no longer shiny, about 12 minutes. Let cool completely on the pan.
• Sandwich the cookies with a heaping 1/2 teaspoon of jam in the center, eat one now, and then let the rest sit for a few hours uncovered at room temperature to allow the jam firm up. Enjoy!

Steps:

• Sift the all-purpose flour, almond flour, baking soda and salt together into a large bowl. Whisk any bits of almond flour left in the sifter into the sifted flour mixture.
• Combine the butter and sugar together in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 4 minutes. Add the almond extract and 1 egg yolk and beat until the mixture is smooth and combined, about 2 minutes. Scrape down the sides and the bottom of the bowl with a rubber spatula. Reduce the speed to medium low, add the flour mixture and beat until no streaks of flour remain, about 2 minutes.
• Wrap the dough in plastic and refrigerate for 1 hour.
• When ready to bake, position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
• Whisk together the remaining egg yolk and 1 tablespoon of water in a small bowl. Set aside.
• Scoop the dough by tablespoons (you can use a 1/2-ounce ice cream scoop) and place 2 inches apart on the prepared baking sheet. Roll each scoop into a ball and return it to the baking sheet. Flatten each with your palm into a 2-inch round. Gently press an almond onto each and brush with the egg wash.
• Bake, rotating the baking sheet halfway through, until the cookies are golden brown on the edges, 16 to 18 minutes. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely, about 10 minutes.
• Store the cookies in a tightly sealed container at room temperature for up to 5 days.

Steps:

• Add the flour, almond butter, maple syrup, oats, cranberries, vanilla and dates to a large bowl and stir to combine. Refrigerate the dough for 30 minutes.
• Scoop out 1 tablespoon size portions of dough and roll into a ball. Place the cookie dough ball onto a plate and continue the process with the remaining dough.
• Cookie dough balls can be stored in an airtight container in the fridge for up to 2 weeks.

Steps:

• Heat oven to 375°F.
• In a large bowl, combine 1/2 cup sugar, brown sugar, and butter.
• Beat until fluffy.
• Add almond butter, almond and vanilla extract and egg, mix well.
• In a separate bowl, combine flour, baking soda and salt.
• Mix dry ingredients together with a fork or wire whisk.
• Add dry ingredients to the peanut butter mixture, 1/2 cup at a time, mixing well.
• Scoop dough with a 1 1/2-inch cookie scoop.
• Place 2-inches apart on cookie sheets lightly sprayed with Pam.
• Dip fork in 1/8 cup sugar and flatten dough with a criss-cross pattern.
• Lightly sprinkle sugar on the cookies.
• Bake at 375°F for 6-9 minutes until golden brown.
• Let cookies cool on cookie sheet for one minute.
• Put cookies on wire racks to cool completely before putting in a cookie jar.

Steps:

• Heat oven to 190C/170C fan/gas 5. Spread the almonds on a baking tray and roast for 10 mins. Remove and allow to cool.
• Put into a food processor and whizz for 12 mins, stopping every so often to scrape the sides down, and finish with a drizzle of honey. Serve spread over malt loaf or wholegrain bread. Will keep in the fridge for up to 3 weeks.

Steps:

• Place the almonds in a food processor. Process on high until ground almonds begin to form a ball. Drizzle olive oil over almonds and continue to process, stopping occasionally to scrape sides of the bowl with a spatula as needed. Store in an airtight container.

Steps:

• In a large bowl, cream the butter, shortening, almond paste and sugar until light and fluffy. Beat in egg. Combine flour and baking soda; gradually add to the creamed mixture. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 400° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

Steps:

• Preheat oven to 350 degrees. In a mixing bowl (I did it in my Bosch mixer with the wire whisks) blend all until well-mixed.
• On a parchment-lined cooking sheet, drop small spoonfuls (I used my small Pampered Chef cookie scoop) about 1-inch apart. Gently press flat, they don't spread.
• Cook for 12 minutes, until the edges start to brown.
• Let stand for at least 15 minutes to let the cookies set. They will be very soft just out of the oven.

Steps:

• Preheat oven to 300°F.
• Combine flour and baking powder; set aside.
• In a large bowl, cream the butter and sugar until light and fluffy.
• Beat in the egg yolks and the extracts.
• Blend in the dry ingredients.
• Break off walnut-sized pieces of dough and roll into balls.
• Place 1 1/2" apart on ungreased cookie sheets.
• Press an almond into the center of each cookie flattening them slightly.
• Bake for 15-20 minutes until the cookies are golden brown.
• Transfer to wire racks to cool.