Old Fashioned Almond Crunch Cookies Recipes

Steps:

• Combine sugar, butter, almonds and water in mixing bowl.
• Mix at low speed for 1 minute.
• Add flour slowly and mix at medium speed for 30 seconds or until all ingredients are mixed together.
• Do not overbeat.
• Drop on ungreased cookie sheet by half teaspoon.
• Cookies will spread out during baking so space at least two inches apart.
• Bake at 300 degrees for 22-25 minutes.
• Cookies will be light brown in color.

Steps:

• Preheat the oven to 375 degrees.
• In a medium-size bowl, using an electric mixer set at medium speed, beat together the butter, sugar, espresso powder, vanilla extract and salt until the mixture is fluffy, about 2 to 3 minutes. Beat in the cocoa and flour until well blended. Stir in the chocolate chips.
• Spread the dough into a foil-lined, 10-by-15-inch jellyroll pan. Sprinkle almonds over the top, pressing them in lightly with your fingertips.
• Bake 20 to 25 minutes, until the dough is set and the almonds are golden brown. Let cool before cutting into 1 1/2-inch squares.

Steps:

• Line an 8-in. square pan with foil; butter the foil with 1/2 tablespoon butter. Set aside., Spread the sides of a heavy saucepan with 1/2 tablespoon butter. Add 1/2 cup of butter, sugar and corn syrup. Bring to a boil over medium-high heat, stirring constantly. Cook and stir until mixture is golden brown, about 3 minutes. Stir in almonds. Quickly pour into prepared pan. , Refrigerate until firm. Invert pan and remove foil. Break candy into pieces.

Steps:

• In a small bowl, cream butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in almonds. Shape into 1-in. balls. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until bottoms are golden brown and cookies are set. Cool for 1-2 minutes before removing to wire racks to cool completely. Roll in remaining confectioners' sugar.