Heavenly Raspberry Almond Cookies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
• Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
• In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

Steps:

• In a medium bowl, cream together the butter, 1/2 cup white sugar and brown sugar until smooth. blend in the egg and 1 teaspoon almond extract. Combine the flour, baking soda and salt; stir into the creamed mixture. Cover dough and refrigerate for at least one hour, or until easy to handle.
• Preheat the oven to 325 degrees F (165 degrees C). Roll dough into 1 inch balls, roll the balls in the remaining white sugar and place them 2 inches apart onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until golden brown. While hot from the oven, immediately press a chocolate kiss into the center of each one. Remove from cookie sheets to cool on wire racks.
• In a small bowl, mix together the confectioners' sugar, milk, raspberry jam and 1/4 teaspoon almond extract until smooth. Drizzle over cooled cookies.

Steps:

• Adjust oven racks to upper-middle and lower middle positions and preheat oven to 350°F.
• Line 2 baking sheets with parchment paper. Process 1 cup flour and almonds in food processor until finely ground. Add half cup sugar and remaining flour and process until combined. Add butter and vanilla to food processor and pulse until dough forms.
• On lightly floured surface, roll dough to 1/4 inch thickness. Using 2 inch round cookie cutter, cut out cookies, gathering and rerolling dough as necessary. Place cookies 2 inch apart on prepared baking sheets until light brown around edges, about 15 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack.
• Transfer remaining sugar to a bowl. Working quickly, spread 1 tsp jam on bottom of half of warm cookies, then press remaining cookies onto jam to form sandwiches. Roll cookies in sugar to coat. Cool completely on wire rack. Repeat with remaining dough.

Steps:

• Cream butter, beat in sugars.
• Beat in water, extracts and eggs.
• (Will look curdled.)
• Stir in rest of ingredients well.
• Drop by Tbls. onto ungreased cookie sheet. Make a small well in centers, fill with a teaspoons of raspberry preserves or jam.
• Take a tiny piece of dough and kindof half cover the jam down the center over just the jam.
• Bake for about 9-11 minutes at 400º.
• Let set on cookie sheet for 1 minute, remove to wire racks to cool.
• Seems like I got about 3 1/2 dozen -- I didn't get to count them, they were being eaten too fast!

Steps:

• In a large bowl, cream butter, sugar and extract until light and fluffy, 5-7 minutes. Add flour and mix well. Chill for 1 hour., Preheat oven to 350°. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each; fill each with 1/4 teaspoon jam. Bake until the edges are lightly browned, 13-16 minutes. Remove to wire racks to cool completely., For glaze, in a small bowl, combine confectioners' sugar, extract and water. Drizzle over cookies.

Steps:

• Heat the oven to 200C/180C fan/gas 4 and line two baking trays with baking parchment. Mix the banana, oats, almonds, cinnamon and a pinch of salt in a bowl to make a sticky dough. Gently stir through the raspberries, trying not to break them up. Scoop up tablespoons of the mixture and roll into balls, then place on a baking tray and flatten with your hand.
• Bake for 15 mins until the cookies feel firm around the edges and are golden brown. Leave to cool. Will keep in an airtight container for up to three days.