ALMOND COOKIES
Provided by Food Network
Categories dessert
Time 40m
Yield about 2 dozen cookies
Number Of Ingredients 11
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.
ALMOND CUTOUT COOKIES WW
From Weight Watcher's magazine. If you get 60 cookies out of a batch (I can't! LOL!), it is 1 point for every 2 cookies. I prefer to 'decorate' them in a very little drizzling of melted chocolate. Do not over bake! Prep time doesn't include refrigeration time.
Provided by Marg CaymanDesigns
Categories Dessert
Time 40m
Yield 60 cookies, 30 serving(s)
Number Of Ingredients 9
Steps:
- Pulse the granulated sugar and almonds in a food processor until finely ground. Cream the butter and sugar mixture until light and fluffy. Add the egg and beat to combine. Add the flour, confectioner's sugar and salt and mix just until a dough forms.
- Divide the dough in half; wrap each piece in plastic wrap and flatten into a disk. Refrigerate the disks at least 4 hours or overnight.
- Preheat oven to 350°F Line two large baking sheets with parchment paper. Working with one disk at a time, roll the dough out between two 2 sheets of lightly floured waxed paper to the thickness of 1/8-inch. Using a 2 1/4-inch cookie cutter of any shape, cut out the cookies, rerolling the scraps to make a total of 60 cookies. Place on cookie sheets, one inch apart; sprinkling with colored sugar if using.
- Bake 1 sheet at a time, until the cookies are light on top but golden on the bottom, 10-11 minutes. Cool completely on a rack.
Nutrition Facts : Calories 46.4, Fat 2.1, SaturatedFat 1.1, Cholesterol 10.3, Sodium 12.4, Carbohydrate 6.1, Fiber 0.2, Sugar 2.8, Protein 0.8
ALMOND FLOUR CHOCOLATE CHIP COOKIES
These soft, chewy cookies are studded with little morsels of chocolatey heaven. They are also completely gluten-free and grain-free thanks to the almond flour.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Evenly position 2 racks in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Whisk the almond flour, baking soda and salt together in a large bowl. Beat the butter and brown sugar in another bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs to the butter mixture one at a time, beating after each addition to incorporate, then beat in the vanilla. Reduce the speed to low, add the flour mixture and beat until just incorporated. Fold in the chocolate chips.
- Scoop 12 heaping tablespoons of dough onto each prepared baking sheet, spacing them 2 inches apart. Roll each into a ball with slightly wet hands, then sprinkle the top of each ball with some sea salt. Bake until the cookies are golden but still soft in the center, 10 to 12 minutes. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely, about 30 minutes.
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.
ALMOND OATMEAL CUTOUTS
Almond gives these cutout oatmeal cookies added flavor. The dough is slightly sticky, so roll out the dough between pieces of waxed flavor.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in extract. Combine flour and oats; gradually add to creamed mixture and mix well. , Roll out between pieces of waxed paper to 1/4-in. thickness. Remove paper and cut with floured 2-1/2-in. cookie cutters. , Place 1 in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 232 calories, Fat 13g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 62mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
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