TOFFEE ALMOND SHORTBREAD BITES
Delectably light, these Toffee Almond Shortbread Bites have a buttery flavor with an unexpected hint of almond and toffee. Be sure to bake a few of these cookies for each guest.
Provided by Annacia
Categories Dessert
Time 30m
Yield 30 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degree F.
- In a medium mixing bowl, combine flour and brown sugar.
- Cut in butter with a pastry blender until mixture resembles fine crumbs and starts to cling.
- Stir in almonds and toffee pieces. Form the mixture into a ball and knead gently until smooth.
- On a lightly floured surface, roll dough to a 1/4-inch thickness.
- Cut dough using a 1-1/4- to 1-1/2-inch scalloped or round cutter.
- Reroll dough as needed.
- Place rounds 1 inch apart on an ungreased cookie sheet.
- Sprinkle with coarse sugar.
- Bake in preheated oven for 10 to 12 minutes or until bottoms just start to brown and edges are firm.
- Transfer cookies to a wire rack and let cool.
Nutrition Facts : Calories 54.7, Fat 3.4, SaturatedFat 2, Cholesterol 8.1, Sodium 22.4, Carbohydrate 5.4, Fiber 0.2, Sugar 1.4, Protein 0.7
ALMOND TOFFEE SHORTBREAD
"The topping for these yummy shortbread squares tastes like a chewy toffee bar," describes Darlene Brenden of Salem, Oregon. "If you can't find the toffee bits, buy Heath candy bars and chop them in a food processor."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 8 dozen.
Number Of Ingredients 10
Steps:
- In a food processor or blender, place whole almonds and 1/4 cup confectioners' sugar. Cover and process until nuts are finely ground; set aside. , In a bowl, cream butter and remaining sugar until light and fluffy. Beat in extract. Combine flour, salt and ground almond mixture; gradually add to creamed mixture. Press into a greased 15x10x1-in. baking pan. Bake at 350° for 20 minutes., Meanwhile, combine toffee bits and corn syrup in a heavy saucepan. Cook and stir over medium heat until toffee is melted. Remove from the heat; stir in 1/2 cup sliced almonds and 1/2 cup coconut. Carefully spread over hot crust. Sprinkle with remaining almonds and coconut. Bake for 15 minutes or until golden brown and bubbly. Cool on a wire rack. Cut into squares.
Nutrition Facts : Calories 137 calories, Fat 9g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 95mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
APRICOT ALMOND SHORTBREAD BARS
If you like rich, buttery cookies, you'll like these! I got this recipe from the Ladies Home Journal, June 1990 issue.
Provided by Hey Jude
Categories Bar Cookie
Time 1h25m
Yield 50 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Beat butter and sugar in mixer bowl until fluffy.
- Beat in egg yolks and vanilla and almond extracts.
- Mix in flour and toasted almonds until the mixture forms a soft dough.
- Divide dough in half.
- Press one half into 15x10-inch jellyroll pan.
- Spread evenly with preserves.
- Cover completely with remaining dough (flatten pieces with hands and carefully patch on top of preserve layer).
- Bake 45 minutes, or until golden brown.
- Cut into 3x1-inch bars.
- Can be made ahead.
- Wrap and freeze up to 1 month.
- Thaw wrapped at room temperature.
RASPBERRY FILLED ALMOND SHORTBREAD WITH ALMOND GLAZE
"Originally in Taste of Home". These cookies are very delicious. They are great with a cup of tea. I hope you will try and enjoy them as we do.
Provided by Amy Lee
Categories Dessert
Time 2h35m
Yield 36 cookies, 6-9 serving(s)
Number Of Ingredients 8
Steps:
- In a Medium Mixing Bowl (I prefer using a Plastic Bowl that has a lid).
- Cream Butter and Sugar.
- mix in the almond extract.
- Gradually mix in flour until the dough forms a ball.
- Cover and refrigerate for an hour for easier handling.
- Preheat Oven to 350 degrees.
- Roll into 1 1/2 inch balls and place on a ungreased cookie sheet.
- Using a wooden spoon handle make and indention in the middle of the ball.
- (I like using the knuckle on my first finger).
- Fill with the raspberry jam.
- Bake at 350 degrees for 14-18 minutes depending on your oven.
- Add aditional Raspberry jam if desired (I never do this).
- Remove and place on wire racks for cooling.
- Mix the Glaze ingredients.
- Using a butter knife (dipping it in the glaze Mixture) Letting the glaze run off the butter knife, Zig Zag the mixture across the cookies creating a continuing Z.
Nutrition Facts : Calories 663.3, Fat 31.1, SaturatedFat 19.5, Cholesterol 81.3, Sodium 280.3, Carbohydrate 92.5, Fiber 1.4, Sugar 55, Protein 4.7
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Servings 30Calories 62 per servingTotal Time 30 mins
- In a medium mixing bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture resembles fine crumbs and starts to cling. Stir in almonds and toffee pieces. Form the mixture into a ball and knead gently until smooth.
- On a lightly floured surface, roll dough to a 1/4-inch thickness. Cut dough using a 1-1/4- to 1-1/2-inch scalloped or round cutter. Reroll dough as needed. Place rounds 1 inch apart on an ungreased cookie sheet. Sprinkle with coarse sugar.
- Bake in preheated oven for 10 to 12 minutes or until bottoms just start to brown and edges are firm. Transfer cookies to a wire rack and let cool. Makes about 30 cookies.
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- Transfer dough to a lightly floured surface and form into a disc. Wrap in plastic wrap and chill for 30 minutes to 1 hour.
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