Almond Dream Cookies Recipes

GRANDMA BONNIE'S DREAM COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 275˚F (135˚C). Line 2 baking sheets with parchment paper.
• In a medium bowl, sift together the flour, salt, and baker's ammonia.
• In a separate medium bowl, cream together the butter and sugar with an electric hand mixer on low speed until light and fluffy, about 2 minutes.
• Add the vanilla and continue beating until fully combined.
• Add the dry ingredients to the wet ingredients and beat to incorporate.
• Roll about 1 ounce of dough at a time in your hands to make walnut-sized balls. They will be small, about ½ inch (1 ¼ cm) wide. Place the balls of dough on the prepared baking sheets, leaving about 1 inch (2 ½ cm) of space between each cookie. Using a flat-bottomed measuring cup, gently press down on the cookies to flatten.
• Top each cookie with 3 chocolate chips, a single almond, or raisins.
• Bake the cookies for 30 minutes, or until the bottoms are light golden brown and the edges are crispy.
• Enjoy!

ALMOND DREAM COOKIES

Steps:

• In a medium bowl, use an electric mixer to combine the butter and sugar. Then mix in egg yolks and almond extract, beating until blended. Add the flour, salt and almonds to the bowl, and mix just until combined. Cover the bowl with plastic wrap and refrigerate for one hour. Preheat the oven to 350 degrees F. Line baking sheets with silpat mats or parchment paper. Shape the dough into 1-inch balls. In a small bowl, lightly beat the eggs whites with a fork. Dip the top of each ball in egg white, then place egg-white-side-up on the cookie sheet. Sprinkle a few slivered almonds on top and press the ball down slightly with your hand or with the bottom of a drinking glass. Bake 13 to 15 minutes, or until the cookies spread out a bit and turn golden on the edges. Remove from the oven and sprinkle lightly with powdered sugar. You may wish to sprinkle them lightly again once they have cooled off a bit as the sugar tends to melt into the hot cookies. Store these cookies in a covered container for up to 3 days, or freeze in a covered container for up to 3 weeks.

DROMMAR

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Place butter in a large heavy skillet and cook over medium-low heat without stirring for about 15 minutes, or until butter is a light tan color. Pour into mixing bowl. Place over a bowl of cold water and chill until firm.
• Add sugar, baking powder, vanilla and cardamom; beat until combined. Stir in flour.
• Shape dough into 1-inch balls. Place 1 inch apart on an ungreased cookie sheet. Top each with an almond; press almond slightly into dough.
• Bake until golden brown, 12 to 15 minutes. Remove to wire rack and cool.

SWEDISH DREAM COOKIES (DROMMAR)

Steps:

• Sift together flour and salt.
• Beat together butter and sugar with an electric mixer until pale and fluffy. Beat in ammonium carbonate and almond extract until combined well. Mix in flour mixture at low speed just until blended, then stir in coconut. Form dough into a disk and chill, wrapped in plastic wrap, until firm, about 1 hour.
• Preheat oven to 300°F.
• Roll dough into 1-inch balls and arrange 1 inch apart on greased baking sheets.
• Bake cookies in batches in upper third of oven until pale golden around edges, 18 to 22 minutes. Transfer cookies to a rack to cool.

ALMOND DREAM BARS

Steps:

• 1. 1) Line the bottom of a buttered 8 inch pan with HALF the graham crackers 2)In medium saucepan, combine brown sugar, butter and evaporated milk. Cook over medium heat, stirring constantly until mixture comes to a boil. Remove from heat and immediately stir in graham cracker crumbs, 3/4 cup of the almonds, coconut and chopped fruit
• 2. 3) Spread mixture over the crackers in the pan. 4) Top with remaining crackers, pressing down firmly.
• 3. ALMOND ICING: 5) Combine almond icing ingredients and mix well. 6) Spread over dessert and sprinkle remaining almonds on top. Chill until firm then cut into bars

APRICOT ALMOND DREAM COOKIES

Steps:

• Preheat oven to 350 degrees. Line a cookie sheet with silpat mat or parchment paper.
• In the bowl of an electric mixer, cream the butter, light brown sugar and granulated sugar and beat on medium high speed 3-4 minutes until creamy. Add eggs, one at a time, and beat on medium speed after each addition. Add vanilla and almond extract and continue to beat an additional 1 minute.
• In a medium bowl, whisk together the flour, baking soda and oats. Slowly add to mixing bowl with speed on low until just combined. Add apricots, coconut and almonds and continue to mix on low to combine.
• Spoon by heaping teaspoons onto prepared cookie sheet and bake 10-12 minutes until golden on the outside and set in the middle when touched with fingertip. Remove and allow to cool 10 minutes on pan.
• To make drizzle, add white chocolate chips, cream cheese and heavy cream to a medium microwave-safe bowl and heat 1 minute on high. Whisk until smooth. If necessary, heat another 30 seconds and whisk until no lumps remain.
• Transfer cookies to a plate or cooling rack and drizzle with warm drizzle generously. Sprinkle tops with sliced almonds while before drizzle dries. Makes 36 cookies