Amaretto Chunk Cookies Recipes

Steps:

• Preheat oven to 375 degrees F.
• Combine four, baking soda, baking powder and salt. Set aside.
• In a large bowl, with mixer at medium speed, beat butter and sugars until creamy. Beat in eggs, amaretto and extract. Reduce speed to low; beat in flour mixture just until blended. Stir in chocolate chips, coconut and almonds.
• Drop dough by heaping measuring spoons on large, ungreased cookie sheets. Bake 10-12 minutes or until golden around edges.

Steps:

• 1. Preheat oven to 375. On waxed paper combine flour, baking soda, baking powder & salt. 2. In large bowl, with mixer at medium speed, beat butter and sugars until creamy. Bat in eggs, amaretto and extract. Reduce speed to low; beat in flour mixture until blended, stir in chocolate chips, coconut & almonds. 3. Drop dough by heaping table spoons 2 inches apart on un greased cookie sheet. Bake 10-12 mins (8mins) until golden around edges. Transfer to wire racks to cool.

Steps:

• Preheat oven to 375 degrees. On waxed paper, combine flour, baking soda, baking powder, and salt.
• In large bowl, with mixer at medium speed, beat butter and sugars until creamy. Beat in eggs, amaretto, and extract. Reduce speed to low; beat in flour mixture just until blended. Stir in chocolate chips, coconut, and almonds.
• Drop dough by heaping measuring tablespoons, 2 inches apart, on ungreased large cookie sheet. Bake cookies 10-12 minutes or until golden around edges. Transfer cookies to wire racks to cool.
• Repeat with remaining dough. Store cookies in tightly covered container at room temperature up to 1 week or in freezer up to 3 months.

Steps:

• Adjust oven racks in the upper-third and lower-third positions. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
• Break the almond paste into small pieces and add it to the bowl of a food processer along with the sugar, cocoa powder and salt. Process until the almond paste is very finely chopped and well incorporated with the salt and sugar. Add the egg whites and vanilla, and process until a smooth dough forms, about 30 seconds. With a small scoop or spoon, dollop the batter onto the baking sheets, 1 tablespoon at a time, spaced 2 inches apart. Top each cookie with a few almond slivers and sprinkle with sanding sugar.
• Bake until the cookies have risen and cracked slightly but are still soft in the center, 13 to 14 minutes; rotate the baking sheets halfway through. Allow the cookies to cool completely on the baking sheets. Store in an airtight container.

Steps:

• Line heavy large baking sheets with parchment paper and set aside. Preheat the oven to 325 degrees F.
• Finely chop the oats in a food processor. Mix in the flour, baking powder, baking soda, and salt. Set aside.
• Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Scrape down sides of mixing bowl. Beat in the eggs and almond extract. Add the flour mixture in 3 parts and stir just until blended. Stir in the chocolate chips and chopped almonds.
• For each cookie, drop 1 rounded tablespoonful of dough onto the prepared baking sheets, spacing 1-inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 13 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. The cookies can be prepared 1 day ahead. Store airtight at room temperature.
• To make the ice cream sandwiches: Place the ice cream in a large bowl. Mix in the amaretto. Cover the ice cream mixture and freeze until firm, at least 3 hours.
• Arrange 12 cookies, flat side up, on a baking sheet. Top each with a scoop of ice cream, then another cookie, flat side down, pressing slightly to adhere. Cover and freeze the sandwiches until they are firm, at least 3 hours. Sandwiches can be made up to 4 days ahead. Wrap each sandwich with plastic wrap and keep frozen.

Steps:

• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment or a silicone baking mat.
• Whisk the almond flour, granulated sugar and salt in a large bowl to combine. Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until soft peaks form, about 1 minute 30 seconds. Add the almond extract and beat to combine. Fold the egg whites into the dry ingredients using a rubber spatula until a shaggy dough forms.
• Put the confectioners' sugar in a small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the confectioners' sugar, coating thoroughly. Arrange the balls 1 inch apart on the prepared baking sheets.
• Bake, rotating the baking sheets halfway through, until golden brown and the tops crack, 23 to 25 minutes. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
• Store in an airtight container at room temperature for up to 3 days.

Steps:

• Combine almonds, oil, sugars, and lightly beaten egg whites in medium bowl.
• Knead mixture until dough is firm.
• Moisten hands and form dough into 1" balls.
• Place balls on parchment covered baking sheet and bake at 250* for about 60 minutes, on bottom rack in oven.
• Place cookies on cooling rack and dust with powdered sugar while still warm.

Steps:

• Preheat oven to 375.
• In a medium bowl cream butter and sugars until smooth. Add eggs, vanilla, and amaretto then cream again.
• In a separate bowl mix flours, salt, and baking soda. Add to wet mixture little by little.
• Fold in chocolate chips and craisins. (At this point I highly recommend chilling the dough! Trust me, it is the key to yummy choco chip cookies!).
• Drop by level tablespoons onto greased cookie sheets and bake 9 minutes or until golden brown.