ALMOND CLOUD COOKIES
This is a recipe for one of King Arthur Flour's best-selling cookies. They are chewy-crisp cookie with an intense almond flavor.
Provided by Southern Polar Bear
Categories Drop Cookies
Time 40m
Yield 21 cookies, 21 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 325°F.
- Lightly grease (or line with parchment) two baking sheets.
- Blend the almond paste and sugar until the mixture forms fine crumbs; this is best done in a stand mixer.
- Add the egg whites gradually, while mixing, to make a smooth paste.
- Stir in the flavorings.
- Scoop the dough by heaping tablespoons onto the prepared pans.
- Sprinkle the cookies heavily with confectioners' sugar, then use three fingers to press an indentation into the center of each cookie.
- Bake the cookies for 20 to 25 minutes, until they're brown around the edges. Remove them from the oven, and let them cool right on the pan.
Nutrition Facts : Calories 104.3, Fat 4, SaturatedFat 0.4, Sodium 6.6, Carbohydrate 16.4, Fiber 0.7, Sugar 14.7, Protein 1.6
OLD-FASHIONED OATMEAL COOKIES (KING ARTHUR FLOUR)
This big, dark brown, lusty rounds bear little resemblance to the light tan, chunky-looking cookies anyone would immediately identify as oatmeal. Grinding the oats makes these cookies smoother in appearance; grinding the raisins also evens out their texture and adds wonderful moistness and flavor. And molasses lends that old-fashioned taste.
Provided by Pardeemom
Categories Drop Cookies
Time 18m
Yield 16 cookies, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 325. Line cookie sheets with parchment.
- In a large bowl, cream together the butter, shortening, brown sugar, molasses, egg and vanilla. Beat until light-colored and smooth.
- In a food processor or blender, process the oats, flour, raisins, salt and baking powder for about 30 seconds, or until both the oats and raisins are chopped, yet still in recognizable pieces.
- Beat the oat mixture into the butter mixture until smooth.
- Using a 1/4 cup measure or large cookie scoop, drop the dough on the cookie sheets, leaving 3 inches between cookies.
- Moisten your fingers and gently flatten each cookie to a 2 1/2 inch round or 1/2 inch thick.
- Bake the cookies for 18 minutes or until they're a medium golden brown.
- Remove them from the oven and let rest on the cookie sheet for 1 minute, then transfer to a rack to cool completely.
- The cookies will be soft and delicate when they come out of the oven, but will get firmer as they cool.
Nutrition Facts : Calories 292.8, Fat 10.4, SaturatedFat 4.8, Cholesterol 28.5, Sodium 209.1, Carbohydrate 47.7, Fiber 2.2, Sugar 27.8, Protein 4.1
THE ESSENTIAL SOFT OATMEAL COOKIES (KING ARTHUR FLOUR)
Shaped in a soft mound rather than a flattened cookie, this cookie not only has great flavor, but it's also wonderfully soft and tender. If your taste runs to melt-in-your-mouth crumbly - rather than chewy, crisp or crunchy - this one's for you.
Provided by Pardeemom
Categories Drop Cookies
Time 12m
Yield 45 cookies, 45 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Line cookie sheets with parchment.
- In a large bowl, cream together the butter, oil and sugar.
- Add the egg, beating until fluffy, then beat in the sour cream and vanilla.
- Stir in the raisins and oats.
- In a separate bowl, mix together the bkaing soda, cinnamon, salt and flour. Add this mixture, a cup at at ime, to the oat mixture, beating well after each addition. Stir in the nuts. Let the dough rest for 15 to 30 minutes.
- Using a tablespoon cookie scoop, drop the dough onto the cookie sheets.
- Bake the cookies for 12 minutes, or until they're golden brown.
- Remove them from the oven and transfer to a rack to cool.
Nutrition Facts : Calories 102.9, Fat 5.1, SaturatedFat 1.8, Cholesterol 10.8, Sodium 45, Carbohydrate 13.4, Fiber 0.8, Sugar 6.8, Protein 1.5
CHOCOLATE CHIP OATMEAL COOKIES (KING ARTHUR FLOUR)
I recently placed an order with King Arthur Flour and when my order arrived, I received this recipe card. I didn't see it posted yet and it has a few interesting ingredients. "Given kids' affinity for cookies, you might as well temper them with some of the "good stuff" - in this case, oats with their soluble fiber and whole wheat flour with its extra vitamins, minerals and brand. Trust us: the kids won't know they're getting anything "healthy" in their favorite snack!"
Provided by senseicheryl
Categories Drop Cookies
Time 22m
Yield 4 dozen cookies, 48 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Lightly grease (or line with parchment) two baking sheets.
- In a large mixing bowl, beat together the butter, shortening, sugars, vanilla, salt and vinegar. Beat in the egg, then the baking soda, flour and oats. Stir in the chips/nuts/fruit.
- Drop the dough, by tablespoonfuls, onto the prepared baking sheets. Bake the cookies for 12 to 14 minutes, until they're golden brown; the shorter amount of time for softer cookies, the longer amount for crunchier cookies. Remove the cookies from the oven and cool on a rack.
Nutrition Facts : Calories 135, Fat 7.5, SaturatedFat 3.8, Cholesterol 9, Sodium 67, Carbohydrate 17.6, Fiber 1.3, Sugar 12.3, Protein 1.4
More about "king arthur almond cloud cookie recipes"
ALMOND CLOUD COOKIES - KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (226)Calories 120 per servingTotal Time 35 mins
- Preheat the oven to 325°F. Lightly grease two baking sheets, or line with parchment., In the bowl of a stand mixer, blend the almond paste, sugar, salt, and almond flour until the mixture is uniformly crumbly.
- Stir in the almond extract., Scoop the dough by heaping tablespoons onto the prepared pans; a level tablespoon cookie scoop works well here.
- You should have about 24 cookies., Dust the cookies generously with confectioners’ sugar, then use three fingers to press an indentation into the center of each cookie. , Bake the cookies for 18 to 22 minutes, just until they’re brown around the edges.
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