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
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
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.
BUTTERY ALMOND COOKIES
"My husband loves these cookies," says Elaine Anderson of Aliquippa, Pennsylvania. "They have an old-fashioned flavor that goes well with a cup of tea. Plus they're simple to put together."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a small bowl, cream butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in almonds. Shape into 1-in. balls. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until bottoms are golden brown and cookies are set. Cool for 1-2 minutes before removing to wire racks to cool completely. Roll in remaining confectioners' sugar.
Nutrition Facts : Calories 54 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 22mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTERY ALMOND COOKIES
Steps:
- Preheat oven to 375 degrees F.
- In a large bowl, with an electric mixer, cream the butter and sugar until fluffy. Add the eggs 1 at a time, the vanilla and almond extracts and blend well. In separate bowl, combine the flour, baking powder, salt and ground almonds. Add flour mixture to sugar mixture and blend well. Fold in the slivered almonds. Roll out dough onto a flour dusted work surface and cut into desired shapes. Place cookies onto parchment lined cookie sheet and bake for 8 to 10 minutes. Transfer to a wire rack to cool.
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
BUTTERY ALMOND COOKIES
Made with high-fat, cultured butter, these melt-in-your-mouth almond cookies are like the most tender shortbread you've ever eaten. A simple confectioners' sugar icing and a sliced almond topping make them especially pretty, but you can skip the garnish for something sleeker and simpler. Or use them to make sandwich cookies, filling them with the likes of lemon curd, raspberry jam or melted chocolate.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield About 4 dozen cookies
Number Of Ingredients 15
Steps:
- In a large bowl, stir together flours, cornstarch, baking powder and salt.
- In an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until lightened in color and fluffy, 3 to 4 minutes. Beat in egg yolk and almond extract until combined, about 20 seconds. With the mixer running on low, add flour mixture, beating until just incorporated. Do not overmix.
- Divide dough into two balls. On a floured surface, roll each ball into a 1 1/2-inch-thick log. (If the dough is too soft to work with, chill it for 20 to 30 minutes before forming it into logs.) Wrap logs tightly in parchment paper or plastic wrap, and refrigerate until very firm, at least 2 hours or overnight.
- When you are ready to bake the cookies, heat oven to 325 degrees. Line 2 baking sheets with parchment.
- Use large, sharp knife to cut each log into 1/4-inch-thick rounds. Place cookies 1 inch apart on prepared baking sheets.
- Bake until cookie edges and bottoms are golden brown, about 15 to 22 minutes. Cool 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
- Make the icing: In a large bowl, whisk together confectioners' sugar, melted butter, 1 tablespoon buttermilk, vanilla and almond extracts. If the icing isn't thin enough to drizzle, add more buttermilk. It should be a little thicker than heavy cream.
- Using a fork, drizzle icing all over the cooled cookies, then top with almond slices if you like. Let the icing set for at least 1 hour, then store at room temperature in an airtight container. The cookies will keep for at least 3 days.
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
ALMOND BUTTER BREAKFAST COOKIES
Cookies for breakfast? When they're full of good-for-you ingredients, it makes delicious sense. These sweet treats are all cookie, but made with oats, almond butter, flax and whole wheat flour.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 50m
Yield 42
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. In large bowl, beat brown sugar, butter, almond butter, vanilla and egg with electric mixer on medium speed until creamy. Stir in flour, flax seed, baking soda, sea salt, cinnamon and ginger until well blended. Stir in oats, cranberries and almonds.
- On ungreased cookie sheets, drop dough by level measuring tablespoonfuls about 2 inches apart.
- Bake 7 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely. Store tightly covered.
Nutrition Facts : Calories 80, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 4 g, TransFat 0 g
ALMOND BUTTER COOKIES
I love butter cookies and when you add almond and chocolate...yum! Originally from a Land O'Lakes butter insert.
Provided by Marg CaymanDesigns
Categories Dessert
Time 33m
Yield 5 dozen, 20 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400°F Combine butter, sugar and almond extract in large bowl. Beat at medium speed, until creamy. Reduce speed to low and add all remaining cookie ingredients. Beat until well mixed.
- Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten balls to 1/4 inch thick with bottom of buttered glass dipped in sugar. Bake for 6 to 8 minutes or until edges are lightly browned. Cool completely.
- Melt chocolate chips and shortening over low heat, stirring occasionally, until smooth (2-4 minutes). Drizzle or pipe chocolate on cookies making a Christmas tree design, if desired.
- TIP: Bake a variety of cookies using the same dough by rolling balls in decorator sugars or pressing halved red or green candied cherries onto cookies or rolling balls in finely chopped nuts before baking.
Nutrition Facts : Calories 180.5, Fat 11, SaturatedFat 6.7, Cholesterol 24.4, Sodium 104.2, Carbohydrate 19.8, Fiber 0.6, Sugar 9.8, Protein 1.6
ALMOND BUTTER COOKIES
Categories Cookies Dessert Bake Kid-Friendly Quick & Easy Almond Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about 5 dozen cookies
Number Of Ingredients 10
Steps:
- Whisk together flour, baking soda, and salt.
- Beat together butter, sugars, corn syrup, vanilla, and almond extract in a large bowl with an electric mixer at medium-high speed (use paddle attachment if you have a stand mixer) until pale and fluffy, about 2 minutes. Reduce speed to low, then add flour mixture and mix just until a dough begins to form. Add almonds and mix just until incorporated. Form dough into a rectangular log (about 12 inches long, 2 inches wide, and 3/4 inch thick). Wrap in wax paper and chill until firm, about 2 hours.
- Put oven rack in middle position and preheat oven to 325°F. Butter a large baking sheet.
- Cut half of log into 1/8-inch-thick slices with a thin sharp knife and arrange 3/4 inch apart on baking sheet. (Keep remaining dough chilled.)
- Bake cookies until golden, about 12 minutes, then transfer with a thin metal spatula to a rack to cool. Repeat with remaining dough.
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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