HONEY-ALMOND COOKIES
Make and share this Honey-Almond Cookies recipe from Food.com.
Provided by flashgrdma
Categories Dessert
Time 2m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 12
Steps:
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl.
- Combine sugar, honey, butter, and oil in a bowl; beat at medium speed of a mixer until well-blended. Add extracts and egg white to sugar mixture. Beat until well-blended. Stir in flour mixture (dough will be sticky).
- Coat hands lightly with cooking spray; divide dough into 2 equal portions. Shape each portion into a 9-inch log. Wrap logs individually in plastic wrap; freeze 3 hours or until firm.
- Preheat oven to 375°.
- Cut each log into 24 (1/4-inch) slices, and place 1 inch apart on baking sheets coated with cooking spray. Press almonds into cookies. Bake at 375° for 9 minutes. Cool 2 minutes or until firm. Remove cookies from pans; cool on wire racks.
- Yield: 4 dozen (serving size: 1 cookie).
- Calories 49(35% from fat); Fat 1.9g (sat 0.7g,mono 0.6g,poly 0.4g); Protein 0.7g; Cholesterol 3mg; Calcium 3mg; Sodium 30mg; Fiber 0.2g; Iron 0.3mg; Carbohydrate 7.4g.
Nutrition Facts : Calories 48.7, Fat 1.8, SaturatedFat 0.7, Cholesterol 2.5, Sodium 29, Carbohydrate 7.4, Fiber 0.2, Sugar 3.4, Protein 0.7
HONEY-ALMOND LACE COOKIES
Steps:
- Combine the butter, honey, and brown sugar in a small saucepan, over medium heat, and cook, stirring frequently, until the mixture is bubbly and smooth, about 5 minutes. Stir in the almonds, salt, and vanilla and cook 1 minute more.
- Remove the pan from the heat and stir in the flour until smooth. Let cool slightly. Refrigerate until the batter sets up, at least 1 hour.
- Heat oven to 350 degrees F and arrange racks in upper and lower third.
- Line 2 baking sheets with parchment paper and drop the batter by rounded teaspoonfuls onto prepared baking sheets, leaving 3 to 4 inches space between each. Put the sheets on the racks and bake until bubbly, brown on edges, and golden throughout, about 8 to 10 minutes. Remove from oven and let cool on baking sheet. Repeat until all of the batter is used.
- When cookies are cool, melt the chocolate over medium-low heat, in a small saucepan, until smooth. Dip half of each cookie in the chocolate, scrape off excess, and set on a cooling rack to dry. Refrigerate for 10 to 15 minutes to set up.
ALMOND ICEBOX COOKIES
With a roll of this cookie dough on hand, I can serve freshly baked cookies in a snap. -Elizabeth Montgomery, Allston, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Combine the flour, cinnamon and baking soda; gradually add to creamed mixture and mix well. Fold in chopped almonds. Shape into two 15-in. rolls; wrap each in waxed paper. Refrigerate for 2 hours or overnight. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets; top each with a whole almond. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
Nutrition Facts : Calories 113 calories, Fat 6g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
SPICED ALMOND COOKIES
These cookies are my all-time favorite! The recipe has won ribbons at fairs and applause from family and guests alike. One of the reasons I like it is that I can make the dough and freeze it. Then, when I need another batch of cookies, I take a "log" out of the freezer, thaw it and make fresh cookies in minutes. -Wanda Daily, Milwaukie, Oregon
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 7 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, cream butter, shortening and sugars until light and fluffy. Add eggs and beat well. Combine dry ingredients; stir into creamed mixture along with nuts. Shape into three 9x1-1/2-in. rolls; wrap in plastic. Refrigerate 2-3 days for spices to blend. , Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 12-14 minutes or until set. Remove to wire racks.
Nutrition Facts : Calories 160 calories, Fat 8g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 136mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
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