DOUBLE ALMOND DELIGHTS ( COOKIES )
I want to give a very big thank you to a Chef from here on " ZAAR " , who's recipe inspired me to make up my own recipe. :). The Chef who inspired me wants to remain nameless, so that's the way it will be. If you like almonds as much as I do, you really are going to enjoy this cookie.If you are using whole almonds chop them before measuring. Also if you like a cookie that has a sweet/salty thing going on, use the roasted and salted almonds. To flatten the cookies,use the flat bottom of a glass dipped in sugar.The way that this recipe is written gives me 32 cookies, depending on how big you make yours you might get more or less. The time for each cookie sheet is the time for baking. Please let cookies cool on cookie sheet for 2 to 3 minutes before removing, let finish cooling on wire racks. And thanks again to my " Secret Chef " . ( You know who you are ;) ) . Submitted to " ZAAR " on April 16th, 2009.
Provided by Chef shapeweaver
Categories Dessert
Time 25m
Yield 32 cookies, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Sift together flour,soda, and cream of tartar, set aside.
- In a large bowl, cream together both sugars,shortening, and margarine mixing well.
- Add egg and extract,mix well.
- Then add flour to creamed mixture a little at a time until well blended.
- Stir in almonds.
- Take 1 Tablespoon of cookie dough and shape into balls, placing on cookie sheets.
- Flatten each slightly with the bottom of a sugar coated glass.
- Bake for 10 to 12 minutes, or until just lightly browned, ( Don't let the cookies burn ).
Nutrition Facts : Calories 246.2, Fat 14.3, SaturatedFat 2.6, Cholesterol 13.2, Sodium 148.6, Carbohydrate 26.7, Fiber 1.4, Sugar 13.4, Protein 3.9
KATHLEEN KING'S DOUBLE CHOCOLATE ALMOND COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg and vanilla and mix together. Add the flour mixture and continue mixing until just combined.
- Add the chocolates and almonds and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment. Bake for 15 minutes.
- Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool.
DOUBLE DELICIOUS ALMOND COOKIES
This recipe is from the back of a box of McCormick Spice Company almond extract. If you like almonds, you'll like these cookies. Perfect for tea time!
Provided by COOKGIRl
Categories Dessert
Time 25m
Yield 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Mix together, flour, ground almonds, baking powder, salt and set aside.
- In a mixing bowl, beat the butter and sugar until creamy. Blend in the egg and almond extract. Gradually stir in the flour and almond meal alternately; but do not overmix batter.
- Arrange parchment paper on a baking sheet and drop dough by rounded tablespoon (I butter a cookie scoop) onto ungreased baking sheet.
- Garnish the cookie dough with a few slivered almonds.
- Bake 8-10 minutes or until very light golden brown.
Nutrition Facts : Calories 1274.5, Fat 76, SaturatedFat 40.5, Cholesterol 233.2, Sodium 853.9, Carbohydrate 135.6, Fiber 5, Sugar 68.5, Protein 16.4
DOUBLE DELIGHTS
You get the best of both worlds with these chocolate and vanilla cookies. They're an appealing addition to any cookie tray. I usually serve them at the holidays, when they're often the first cookies to disappear, but you can have them any time of year. —Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 15 dozen.
Number Of Ingredients 22
Steps:
- For chocolate dough, in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and white chocolate., For vanilla dough, in another large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and German chocolate. Cover and refrigerate both doughs for 2 hours. , Divide both doughs in half. Shape each portion into a 12-in. roll; cover. Refrigerate until firm, about 3 hours., Uncover and cut each roll in half lengthwise. Place a chocolate half and vanilla half together, pressing to form a log; repeat with remaining dough. Cover and refrigerate until the dough holds together when cut, about 1 hour. , Using a serrated knife, cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° until set, 8-10 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 62 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 44mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
DOUBLE LEMON DELIGHTS
Make and share this Double Lemon Delights recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 30m
Yield 12 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F
- Combine flour, baking powder and salt in small bowl; set aside. Beat butter and granulated sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in egg, 1 tablespoon lemon peel and vanilla until well blended. Gradually beat in flour mixture at low speed until blended.
- Drop dough by level 1/4 cupfuls onto ungreased cookie sheets, spacing 3 inches apart. Flatten dough until 3 inches in diameter with bottom of glass that has been dipped in additional granulated sugar.
- Bake 12 to 14 minutes or until cookies are just set and edges are golden brown. Cool on cookie sheets 2 minutes; transfer to wire racks. Cool completely.
- Combine powdered sugar, lemon juice and remaining 1 tablespoon lemon peel in small bowl; drizzle over cookies. Let stand until icing is set.
- Variation: To make smaller cookies, drop 2 tablespoons dough 2 inches apart onto ungreased cookie sheets. Bake 8 to 10 minutes or until cookies are just set and edges are golden brown. Cool on cookie sheets 2 minutes; transfer to wire racks. Cool completely. Continue with Step 5. Makes about 2 dozen cookies.
Nutrition Facts : Calories 316.3, Fat 16, SaturatedFat 9.9, Cholesterol 58.3, Sodium 227.5, Carbohydrate 40.8, Fiber 0.8, Sugar 22.5, Protein 3.1
DOUBLE CHOCOLATE ALMOND COOKIES(INA GARTEN)
From Kathleen King, who has a great bakery in Long Island, and she made this with Ina on Barefoot Contessa.
Provided by Sharon123
Categories Dessert
Time 30m
Yield 52 cookies, 25 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg and vanilla and mix together. Add the flour mixture and continue mixing until just combined.
- Add the chocolates and almonds and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment. Bake for 15 minutes.
- Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool.
Nutrition Facts : Calories 315.4, Fat 17.9, SaturatedFat 9.4, Cholesterol 33.3, Sodium 163.5, Carbohydrate 38.7, Fiber 2.4, Sugar 26.4, Protein 4
TWICE-BAKED ALMOND COOKIES
Categories Cookies Nut Dessert Bake Almond Spring Winter Bon App��tit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes about 6 dozen
Number Of Ingredients 8
Steps:
- Position rack in center of oven and preheat to 425°F. Butter and flour 13 x 9 x 2-inch metal baking pan. Sift flour and salt into medium bowl. Whisk sugar, eggs, honey and orange flower water in large bowl to blend well. Gradually add flour mixture, stirring just until blended. Stir in almonds. Spoon batter into prepared pan. Using back of spoon, spread batter evenly to smooth top.
- Bake until dough puffs and is pale golden, about 20 minutes. Cool 5 minutes. Turn pastry out onto rack; cool completely. Maintain oven temperature. Cut pastry crosswise into 1/2-inch-wide strips. Cut each strip diagonally into 3 pieces. Arrange cookies, cut side down, on 2 baking sheets. Bake until cookies are golden, about 14 minutes. Transfer cookies to racks; cool. (Can be prepared 5 days ahead. Store airtight at room temperature.)
ALMOND DELIGHT COOKIES WITH DARK CHOCOLATE (SUGAR-FREE ALMOND PULP COOKIES)
Almond pulp, left over from making almond milk, can be made into these tasty, gluten-free, refined-sugar-free, and vegan cookies.
Provided by JoyFullGrl
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 56m
Yield 22
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with lightly greased parchment paper.
- Soak dates in hot water until soft, 6 to 10 minutes. Drain.
- Combine dates, almond pulp, oats, almond milk, almond flour, coconut flour, coconut oil, applesauce, vanilla extract, cacao nibs, cinnamon, salt, and nutmeg in a food processor. Process to the consistency of cookie dough, adding water if needed.
- Roll 1 tablespoon of cookie dough with your hands. Pinch sides with your fingers to form a square. Place on the prepared baking sheet and press down with your fingers or a fork to flatten slightly. Repeat with remaining dough.
- Bake in the preheated oven until golden brown, about 20 minutes. Let cool.
- Melt dark chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 2 minutes. Drizzle melted chocolate over cookies.
Nutrition Facts : Calories 115.8 calories, Carbohydrate 14.5 g, Cholesterol 0.1 mg, Fat 4.9 g, Fiber 1.8 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 74.2 mg, Sugar 8.1 g
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- Preheat oven to 375°F. Get out baking sheets and line with parchment paper for easy clean-up.
- In the bowl of a stand mixer fitted with the paddle attachment (or electric hand mixer) mix almond butter and butter at medium speed until well combined. Beat in sugars ,eggs, vanilla and almond extract until well mixed, scraping bowl as needed. Stir in flour, baking powder and salt until well blended and smooth.
- Use hands to shape dough into 1 inch balls, placing 1-inch part on cookie sheet. Dip fork into sugar and press across top of each cookie, repeat in the opposite direction to make a crisscross pattern.
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