Almond Refrigerator Cookies Recipes

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CHERRY-ALMOND REFRIGERATOR COOKIES



Cherry-Almond Refrigerator Cookies image

Looking for a tasty holiday dessert? Then check out these cherry-almond cookies that can be made ahead of time.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 60

Number Of Ingredients 10

1/2 cup slivered almonds
1 cup butter or margarine, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon almond extract
2 1/2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped red candied cherries

Steps:

  • Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool 10 minutes. In food processor, process almonds until finely chopped; set aside.
  • In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until smooth and creamy. Add egg and almond extract; beat on medium speed until smooth. On low speed, beat in flour, baking powder and salt until dough forms. Stir in cherries and chopped almonds.
  • Form dough into 2 (8-inch) logs. Wrap in plastic wrap or waxed paper. Refrigerate at least 2 hours.
  • Heat oven to 375°F. Cut dough into 1/8- to 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
  • Bake 7 to 9 minutes or until edges start to turn golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 7 g, TransFat 0 g

ALMOND ICEBOX COOKIES



Almond Icebox Cookies image

With a roll of this cookie dough on hand, I can serve freshly baked cookies in a snap. -Elizabeth Montgomery, Allston, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 10 dozen.

Number Of Ingredients 9

1-1/2 cups butter, softened
1 cup sugar
1 cup packed brown sugar
3 large eggs, room temperature
4 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 cup finely chopped almonds
2 packages (2-1/2 ounces each) whole unblanched almonds

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Combine the flour, cinnamon and baking soda; gradually add to creamed mixture and mix well. Fold in chopped almonds. Shape into two 15-in. rolls; wrap each in waxed paper. Refrigerate for 2 hours or overnight. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets; top each with a whole almond. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.

Nutrition Facts : Calories 113 calories, Fat 6g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.

ALMOND REFRIGERATOR COOKIES



Almond Refrigerator Cookies image

This dough may be kept refrigerated about 2 weeks or frozen for later use. (The prep time does not include the chilling time and the yield is just an approx. number since it depends on how thick you slice the cookies.)

Provided by byZula

Categories     Dessert

Time 22m

Yield 4 dozen

Number Of Ingredients 9

2 cups butter
2 cups sugar
1/3 cup sour cream
4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon clove, ground
1/2 teaspoon nutmeg
1 cup almonds, sliced

Steps:

  • Cream butter and sugar until fluffy.
  • Dissolve soda in sour cream.
  • Sift flour, salt, cloves and nutmeg together. Add dry ingredients gradually to sour cream, mixing after each addition.
  • Add almonds form logs of dough about 2 inch in diameter.
  • Wrap rolls in waxed paper and chill overnight, or atleast a few hours.
  • When ready to bake, cut into 1/4 inch slices and bake in preheated oven at 400~F for 12 minutes or until golden brown.

Nutrition Facts : Calories 1905.2, Fat 115.7, SaturatedFat 62.5, Cholesterol 252.4, Sodium 1232.1, Carbohydrate 203.2, Fiber 7.6, Sugar 102.1, Protein 22.1

CHERRY-ALMOND ICEBOX COOKIES



Cherry-Almond Icebox Cookies image

This is my Grandmother's recipe, at least 50 years old, a classic cherry almond icebox cookie that I turned into a bar cookie. I also dip or drizzle white chocolate on the cooled cookies to make them a little more fancy for Christmas cookie exchanges. But it's delicious either way!

Provided by WestCoastMom

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h5m

Yield 24

Number Of Ingredients 6

1 cup butter, softened
1 cup brown sugar
2 cups all-purpose flour
½ cup sliced blanched almonds
½ cup chopped red candied cherries
2 ounces white chocolate

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line bottom and sides of an 11x7-inch glass baking pan with parchment paper; leave paper hanging over pan edges so that cookies can be lifted out after baking.
  • Beat butter and brown sugar together with an electric mixer until light and fluffy, about 2 minutes. Stir flour into butter mixture until crumbly; stir in almonds and cherries. Press mixture evenly into the bottom of prepared pan.
  • Bake in the preheated oven until lightly golden at edges, about 20 minutes. Score with a sharp knife into bars while in the pan and still warm; allow cookies to cool about 30 minutes. Lift cookies from pan and slice to separate along scored marks.
  • Melt white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Drizzle melted white chocolate over cookies or dip half of each cookie into melted white chocolate.

Nutrition Facts : Calories 175.2 calories, Carbohydrate 21 g, Cholesterol 20.8 mg, Fat 9.7 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 5.4 g, Sodium 62.2 mg, Sugar 12.2 g

RASPBERRY-ALMOND LAYERED ICEBOX COOKIES



Raspberry-Almond Layered Icebox Cookies image

Try one of our layered icebox cookie variations: Chocolate-Pecan and Apricot-Pistachio.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 12 dozen

Number Of Ingredients 3

Spice Cookie Dough
2/3 cup raspberry jam
3/4 cup ground blanched almonds

Steps:

  • Shape dough into 2 disks. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.
  • Roll out each disk to a 1/8-inch thickness on a floured piece of parchment. Cut into 2-by-9-inch strips. Spread 2 teaspoons jam onto 1 strip; sprinkle with 2 tablespoons ground nut filling. Repeat, layering 3 to 5 more strips, ending with a plain strip.
  • Wrap in parchment. Refrigerate until firm, at least 2 hours. Slice dough crosswise slightly thicker than 1/8 inch. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.

CRISPY ALMOND BUTTER THINS (COOKIES)



Crispy Almond Butter Thins (Cookies) image

Crispy, buttery and so delicious! -- plan ahead the dough needs to chill for a minimum of 3 hours or up to 3 days --- the success of this cookie will depend on the quality of butter that you use so purchase the best! Since the dough is very thick I suggest to use a stand mixer for mixing --- for *CHRISTMAS* coat in coloured sugar, also haven't tried it as yet but I plan on adding in some finely chopped candied maraschino cherries or dried fruit to the cookie batter for Christmas, so you might want to give that a try! --- servings is only estimated.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 3h15m

Yield 60 serving(s)

Number Of Ingredients 7

2 cups butter, room temperature (1-pound butter, no substitutes please!)
2 cups white sugar (for a sweeter cookie increase sugar slightly)
2 -3 teaspoons almond extract
2 large egg yolks
1/2 teaspoon salt
2 cups all-purpose flour
sugar, for coating (optional)

Steps:

  • Using a heavy duty stand mixer cream butter with sugar and almond extract on medium speed until well combined (about 5 minutes or until no sugar granules should remain).
  • Beat in egg yolks until combined.
  • In a small bowl combine the flour with salt until combined; add to the creamed mixture and mix on low speed until combined.
  • Remove to a surface and work the dough using with clean hands until smooth.
  • Divide the dough evenly in half.
  • Shape into two logs, wrap in waxed paper or plastic wrap and chill for minimum 3 hours or until very hard.
  • Set oven to 350°F.
  • Set oven rack to second-lowest position.
  • Unwrap the dough log then slice into about 1/4-inch slices (the thinner that you slice these the crispier they will be when they bake).
  • Place onto lightly greased baking sheet.
  • Bake until lightly browned around the edges (about 12-15 minutes, the cookies will not be crispy if you under bake them).
  • Cool slightly on baking sheet (the cookies will harden even more upon sitting) then coat in sugar.

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