EASY ALMOND BUTTER COOKIES
Melt-in-your-mouth recipe from Switzerland.
Provided by NESSITA
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 30m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix all-purpose flour, almonds, butter, sugar, vanilla extract, and almond extract in a large bowl until well blended.
- Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
- Bake in preheated oven until golden brown, about 15 minutes.
Nutrition Facts : Calories 143.2 calories, Carbohydrate 12.4 g, Cholesterol 20.3 mg, Fat 9.8 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 5 g, Sodium 54.7 mg, Sugar 3.9 g
ALMOND BUTTER COOKIES
These Almond Butter Cookies are the tastiest I've tried and make a great addition to your regular cooking baking.
Provided by Katie
Categories Cookies
Time 27m
Number Of Ingredients 11
Steps:
- Line baking sheet with parchment paper or spray with nonstick cooking spray.
- Preheat oven to 350 degrees F.
- Combine flour, baking soda, baking powder, and salt. Set aside.
- Beat butter until creamy.
- Add sugars beating until fluffy, approximately 3 minutes.
- Scrap the bowl as necessary.
- Beat in almond butter until incorporated.
- Beat in vanilla and then eggs, one at a time.
- Gently stir in the dry ingredients (I switched to the paddle on my kitchen aid mixer).
- Add ground almonds and stir until just incorporated.
- Roll cookies into 2 Tbs sized balls.
- Place on baking sheets and press each ball twice with a fork to make a crisscross design.
- Bake cookies for 10-12 minutes.
- Edges should be slightly browned and the cookies puffed.
- Cool on sheets for 4 minutes before transferring to a cookie cooling rack.
Nutrition Facts : Calories 191 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 cookie, Sodium 120 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
BEST EVER ALMOND BUTTER COOKIES
Steps:
- Combine 1 cup butter, sugar and egg in large mixer bowl. Beat at medium speed, until creamy. Add milk and 1 teaspoon almond extract. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Add flour and baking powder; beat, scraping bowl often, until well mixed.
- Divide dough into thirds. Shape each third into a ball. Wrap each in plastic food wrap; flatten slightly. Refrigerate 2-3 hours or until firm.
- Heat oven to 400°F.
- Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake 6-10 minutes or until edges are lightly browned. Cool completely.
- Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon almond extract in bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired.
- Glaze cooled cookies. Add decorator candies, if desired. Let stand until glaze is hardened (6 hours or overnight).
Nutrition Facts : Calories 130 calories, Fat 5 grams, SaturatedFat grams, Transfat grams, Cholesterol 20 milligrams, Sodium 50 milligrams, Carbohydrate 20 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
SUGAR COOKIES WITH ALMOND FROSTING
Provided by Food Network
Time 45m
Yield about 60 cookies
Number Of Ingredients 14
Steps:
- Make the cookies: Whisk the flour, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until fluffy. Beat in the egg, then beat in the vanilla and almond extracts. Reduce the mixer speed to low; add the flour mixture and beat until combined. Cover and chill 1 hour.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Scoop 1-inch mounds of dough onto the prepared baking sheets, about 2 1/2 inches apart; flatten the mounds with your fingers. Bake until the cookies are golden around the edges, about 10 minutes. Let the cookies cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
- Make the frosting: Beat the butter, almond and vanilla extracts, and salt in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy. Add the confectioners' sugar and beat until smooth and creamy. Transfer to a piping bag fitted with a small star tip. Pipe the frosting onto the cooled cookies and top with nonpareils or Jordan almonds.
CHEWY ALMOND BUTTER COOKIES
This a recipe for those who cannot eat peanut butter like myself, but want a cookie that is similar.
Provided by mseve
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 30m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat shortening, almond butter, brown sugar, and white sugar in a bowl until smooth. Combine hot water, baking soda, and salt together in another bowl; stir into almond butter mixture until creamy. Add eggs and vanilla extract; beat until blended. Gradually stir in flour until dough is just blended.
- Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Press and flatten balls with a fork to create a crosshatch pattern.
- Bake in preheated oven until golden brown, 8 to 12 minutes.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 29.5 g, Cholesterol 15.5 mg, Fat 15.2 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 2.9 g, Sodium 156.5 mg, Sugar 17.8 g
ALMOND BUTTERCREAM SANDWICH COOKIES
A rich creamy frosting nestles between two melt-in-your-mouth cookies for a sandwich cookie favorite.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 42
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Make cookie dough by blending cookie mix, butter and egg as called for on package, flour and 1/2 teaspoon almond extract until soft dough forms.
- Roll dough into about 84 (1/2-inch) balls. Roll each ball in white decorator sugar. Place balls 1 inch apart on ungreased cookie sheet. Bake 7 to 9 minutes or until set. Cool; place cookies on cooling racks.
- Beat powdered sugar, butter, milk and almond extract on low speed until smooth and creamy. Spread about 1 teaspoon filling on 1 cookie. Top with second cookie; press together gently. Immediately roll edge of cookie in sprinkles. Store in refrigerator.
Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 14 g, TransFat 1/2 g
ALMOND BUTTER COOKIES WITH FROSTING
Easy to make almond-butter cookies, frosting optional. The flavor is delicate and very yummy. I am a novice in the kitchen and made these one night in about 30 min on a whim. The frosting hardens quickly, but it's easy to add water and microwave 15-30 seconds to soften it up again for spreading. I found this recipe on the back of the Publix sweet cream butter (unsalted) package; the credits on the package are "Publix Apron's Simple Meals"
Provided by susaneitelman
Categories Dessert
Time 20m
Yield 15-20 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Beat butter and sugar, in large bowl, with electric mixer on high speed until creamy. Add egg and almond extract, mixing well. Gradually add flour, mixing well.
- Rolldough into 1-inch balls (or bigger for bigger cookies). Place 2 inches (or adjust as appropriate) apart on greased baking sheet. Dip a flat-bottomed glass into sugar and flatten balls.
- Bake 10-12 minutes until bottom of cookies are golden brown. Cool 1 minute on baking sheet, then remove to wire racks to cool completely.
- To prepare frosting, combine sugar and almond extract until smooth. Stir in milk, as needed, until frosting is spreading consistency. Spread on each cookie; top with an almond slice.
ALMOND BUTTER COOKIES
Actual almond butter cookies, like peanut butter but with almonds. Mmm! Try with cashew butter also, but don't add the almond extract for those!
Provided by b_dazzld
Categories Drop Cookies
Time 54m
Yield 27 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375°F.
- In a large bowl, combine 1/2 cup sugar, brown sugar, and butter.
- Beat until fluffy.
- Add almond butter, almond and vanilla extract and egg, mix well.
- In a separate bowl, combine flour, baking soda and salt.
- Mix dry ingredients together with a fork or wire whisk.
- Add dry ingredients to the peanut butter mixture, 1/2 cup at a time, mixing well.
- Scoop dough with a 1 1/2-inch cookie scoop.
- Place 2-inches apart on cookie sheets lightly sprayed with Pam.
- Dip fork in 1/8 cup sugar and flatten dough with a criss-cross pattern.
- Lightly sprinkle sugar on the cookies.
- Bake at 375°F for 6-9 minutes until golden brown.
- Let cookies cool on cookie sheet for one minute.
- Put cookies on wire racks to cool completely before putting in a cookie jar.
Nutrition Facts : Calories 117.8, Fat 6.3, SaturatedFat 2.4, Cholesterol 15.9, Sodium 134.1, Carbohydrate 14, Fiber 0.7, Sugar 8.8, Protein 1.9
BUTTER ALMOND COOKIES
Tender and toasty, these buttery almond bites were a winner with our taste testers. -Jeanette Meidal, Savage, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the cream cheese, 5 tablespoons butter and egg yolk until smooth. Add cookie mix and mix well. , Turn dough onto a lightly floured surface; knead 15-20 times or until smooth. Roll into a 12-in. square. Spread remaining butter to within 1/2 in. of edges. , Combine sugar and extract; sprinkle over half of the dough. Fold dough over sugar mixture; pinch edges to seal. Lightly beat egg white; brush over top of dough. Sprinkle with almonds., Place on a greased baking sheet. Bake at 375° for 20-25 minutes or until lightly browned. Remove to a wire rack to cool. , Transfer to a cutting board. Cut widthwise with a serrated knife into 1/2-in. slices; cut each slice in half lengthwise. Store in an airtight container.
Nutrition Facts : Calories 69 calories, Fat 4g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 73mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
ALMOND BUTTER BLOSSOMS
If you're a fan of almond butter, then these almond butter kiss cookies will upgrade the classic blossom cookie with the flavor twist you've been looking for. This made-from-scratch cookie uses almond butter in the dough and gets rolled in chopped almonds for extra nuttiness. Press a sweet chocolate candy kiss in the center to enhance the Almond Butter Blossom cookie flavor. Give yourself the gift of a cookie that's exactly what you've been craving.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 60
Number Of Ingredients 12
Steps:
- Heat oven to 375°F.
- In large bowl, beat almond butter, softened butter, granulated sugar, brown sugar and 1 egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda, baking powder and salt until dough forms.
- Shape dough into 60 (1-inch) balls. In small bowl, beat 2 egg whites lightly with fork. Place chopped almonds in another small bowl. Dip each ball into egg white, then roll in almonds. On ungreased cookie sheets, place balls 2 inches apart.
- Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute, then press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack. Cool completely, about 2 hours or until chocolate candy is set. Store covered in airtight container at room temperature with waxed paper between layers.
Nutrition Facts : Calories 100, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 55 mg, Sugar 6 g, TransFat 0 g
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