Blue Ribbon Almond Roca Cookies Recipes

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ALMOND ROCA COOKIES RECIPE - (4.3/5)



Almond Roca Cookies Recipe - (4.3/5) image

Provided by mytastytreasures

Number Of Ingredients 12

2 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar
1/2 cup sugar
1 cup butter, room temmp
2 eggs, room temp
2 teaspoons vanilla extract
1 package toffee bits
1 cup coarsely ground almonds
4 ounces milk chocolate
1/2 tablespoon olive oil

Steps:

  • Preheat oven to 300°F. In a medium mixing bowl, whisk flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, blend sugars together on medium speed, add butter to form a grainy paste. Add eggs and vanilla and beat at medium speed until light and fluffy. At low speed, slowly add the flour mixture and the toffee bits. Mix just until blended. No over mixing. Place ground nuts in a small bowl. Using hands roll balls of dough into 1 to 1 1/2 inch balls, then roll in the ground nuts. Place in oven for about 22 minutes. Transfer cookies to a cooling rack. Melt the chocolate along with the vegetable oil. Drizzle this over the cooled cookies. Place in fridge until chocolate is firmly shed.

ALMOND ROCA COOKIES



Almond Roca Cookies image

This recipe came from Lynn Scully, Rancho Santa Fe, California via Emeril's Holiday Cookie show. And it's a show stopper!

Provided by Sharon123

Categories     Dessert

Time 52m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup firmly packed brown sugar, dark preferably
1/2 cup sugar
1 cup butter, at room temperature
2 large eggs, at room temperature
2 1/2 teaspoons vanilla extract, pure
16 ounces toffee pieces (or 12 oz)
1 cup coarsely ground almonds
4 ounces milk chocolate
1/2 tablespoon vegetable oil

Steps:

  • Preheat oven to 300°F.
  • In a medium size mixing bowl, whisk together flour, baking soda and salt; set aside.
  • In bowl of an electric mixer, blend both sugars together at medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until it's light and fluffy. At low speed, slowly add flour mixture and then toffee bits. Mix until it's just blended; don't over-mix.
  • Place the ground almonds in a small bowl. Using your hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground almonds. Place on cookie sheets several inches apart. Bake about 22 minutes and transfer cookies to a cooling rack.
  • Melt the chocolate with the vegetable oil in a double boiler or in a bowl set over a pan of simmering water. Drizzle melted chocolate over the cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.

Nutrition Facts : Calories 224.4, Fat 12.6, SaturatedFat 6.5, Cholesterol 31.3, Sodium 140, Carbohydrate 25.9, Fiber 0.9, Sugar 18.1, Protein 2.8

BLUE RIBBON SUGAR COOKIES



Blue Ribbon Sugar Cookies image

A light, crispy but tender sugar cookie loaded with flavor. These cookies are especially requested at Christmas. They're easy and definitely a crowd-pleaser.

Provided by magicallydelicious

Categories     Desserts     Cookies     Sugar Cookies

Yield 48

Number Of Ingredients 12

¾ cup butter, softened
1 cup vegetable oil
1 cup confectioners' sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 ½ teaspoons lemon extract
4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon salt
½ cup white sugar for decoration

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, cream of tartar, baking soda and salt; set aside.
  • In a large bowl, cream together the butter, oil, confectioners' sugar and white sugar until well blended. Stir in the eggs, vanilla and lemon extracts. Gradually mix in the dry ingredients until well blended. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet. Flatten cookies to 1/8 inch thickness using the bottom of a glass dipped in sugar. Colored sugar may be used if you do not plan to frost cookies later.
  • Bake for 9 to 12 minutes in the preheated oven, or until the edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 141.2 calories, Carbohydrate 16.8 g, Cholesterol 15.4 mg, Fat 7.7 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 2.6 g, Sodium 98.3 mg, Sugar 8.7 g

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