Almond Tree Cookies Recipes

ALMOND COOKIES I

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In large bowl, cream together the butter and sugar. Beat in the egg, amaretto, and almonds. Gradually mix in the flour until well blended. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets.
• Bake 5 to 8 minutes in the preheated oven, or until cookies are lightly colored.

ALMOND COOKIES III

Steps:

• In a large bowl, cream together the butter, sugar, and almond extract until smooth. Combine the flour and salt; stir into the butter mixture until well blended. Cover and refrigerate for 3 to 4 hours or overnight.
• Preheat the oven to 300 degrees F (150 degrees C). Drop cookies by teaspoonfuls onto cookie sheets, and press down slightly with the bottom of a glass. Place a whole almond on top of each cookie.
• Bake for 30 minutes in the preheated oven, or until firm. Remove cookies from cookie sheets to cool on wire racks.

ALMOND CHRISTMAS TREE COOKIES

Steps:

• Pre-heat oven to 375 degrees.
• Sift flour& baking powder.
• Set aside.
• Cream margerine,shortening& sugar.
• Beat in egg& almond extract.
• Gradually blend in flour mixture.
• Tint dough with a few drops of green food coloring.
• Mix well.
• Fill a cookie press.
• Use the tree plate.
• form cookies on a ungreased cookie sheets.
• decorate with the candies,or colored sugar.
• Bake 8-10 minute.
• Remove at once to cooling racks.
• 6 dozen cookies.

ALMOND COOKIES

Steps:

• Preheat oven to 325 degrees F.
• In a mixing bowl, combine the cookie dough, almond extract, and ground almonds and mix to combine. Shape the dough into 1/2-inch balls. Place the balls about 2 inches apart on an ungreased cookie sheet. Gently press 1 whole blanched almond into the center of each ball. Transfer to the oven and bake for 13 minutes, or until golden.

ALMOND TEA COOKIES

Steps:

• Preheat oven to 350ºF.
• In a mixing bowl, cream sugar and butter.
• Beat in the oil, extract, baking soda, salt, flour, and nuts.
• Mix well and form into small balls (3/4-inch).
• Bake for 12-15 minutes on a greased cookie sheet.
• Roll in powdered sugar and cool on cake rack.

ALMOND SPRITZ PRESS COOKIES

Steps:

• Cream shortening, adding sugar in gradually.
• Add unbeaten egg, sifted dry ingredients, flavoring and a few drops of food coloring. Mix well. (NOTE: you must sift the flour first and then measure or you will add too much flour and the dough will be too stiff!).
• Fill cookie press. Form cookies on ungreased cookie sheets using the tree plate. Decorate with tiny multi-colored sprinkles.
• Bake at 400°F for 6-8 minutes. Cool just slightly and remove from cookie sheet to cooling rack. (If you wait too long, they will break when you try to move them.).

MOM'S BEST ALMOND COOKIES

Steps:

• Preheat oven to 350°F.
• Sift together flour, baking powder, baking soda and salt.
• Cream sugar and shortening until fluffy. Beat eggs with almond extract, then add to sugar mixture. Mix well.
• Gradually add dry ingredients to sugar mixture, mixing well after each addition.
• Roll into 1-inch balls and place on lightly greased cookie sheet. Flatten slightly, as these don't spread very much.
• If you want them to look like traditional Chinese almond cookies, mix a few drops of red food coloring with a few drops of water. Using the blunt end of a chopstick, dip into the red color, then stamp a dot into the center of each cookie. Alternately, you can place a bleached almond in the center of each cookie.
• Bake 20 minutes or until just barely brown on the edges. Transfer to rack to cool.

ALMOND COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream butter or margarine and sugar together until light and fluffy. Add almond extract and egg. Beat well. Stir in flour, crispy rice and almonds.
• Shape into balls one inch in diameter and place on ungreased baking sheets. Press with a floured fork to flatten slightly. Bake for 12 to 15 minutes until lightly browned.

ALMOND SPRITZ COOKIES

Steps:

• In a large bowl, cream butter and sugars and fluffy. Beat in egg and extracts. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. , Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. If desired, sprinkle with colored sugar. , Bake at 375° for 7-9 minutes or until edges just begin to brown. Cool on wire racks.

ALMOND TREE COOKIES

Steps:

• Heat oven to 350 degrees. In medium bowl, beat 1 cup butter, the granulated sugar and almond extract with electric mixer on medium speed until smooth. On low speed, beat in flour.
• Shape dough into 1-inch balls place 2 inches apart on ungreased cookie sheets.
• Bake 12 to 15 minutes or until firm to the touch. Cool 1 minute, remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• In small bowl, beat powdered sugar, 2 tablespoons butter and the milk on medium speed until smooth and spreadable. Stir in green food color until uniform color.
• Spoon frosting into resealable food-storage plastic bag. Seal bag; cut off tiny corner of bag. Squeeze bag to make tree shape in a zigzag pattern on each cookie with frosting.