Enriched And Crisp Vanillaalmond Cookies Recipes

THIN, CRISP ALMOND COOKIES

Steps:

• Cover a baking sheet with plastic wrap (or line a 6"x9" glass baking dish with plastic wrap).
• In a medium saucepan over low heat, stir the butter, sugar, cinnamon and water until the butter mrlts; don't let it boil.
• Most of the sugar will 'not' be disolved.
• Remove the pan from the heat.
• Stir in the flour, baking soda and almonds. Mix well.
• Cool 5 minutes.
• On the sheet covered with plastic wrap, shape the dough into a 5"x8" rectangle that is 1" high, rounding out the edges and corners slightly - OR - press the dough into a 6"x9" dish.
• Cover with more plastic wrap and chill at least 4 hours or overnight.
• Set the oven at 325°.
• Line two baking sheets with parchment paper.
• Lift the block of dough from the baking sheet (or dish).
• Set it on a cutting board, discarding the plastic wrap.
• Using a long, sharp knife, slice the dough crosswise into rectangles as thin as a coin.
• Space the cookies on a bakiing sheet about 1/2" apart.
• Bake for 8 minutes, until the cookies feel slightly firm and the undersides are golden brown.
• With a wide spatula, turn the cookies over and bake 8 minutes more.
• Leave the cookies on the sheet to cool for 5 minutes.
• Transfer to a wire rack to cool completely.
• Store in an airtight container.

CRISP ALMOND COOKIES

Steps:

• In a large bowl, cream the butter, shortening and sugar and fluffy. Beat in water and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Stir in almonds. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly with a fork. , Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool. Dust with confectioners' sugar.

PERFECT VANILLA ALMOND CUT-OUT COOKIES

Steps:

• Preheat oven to 350, with rack on lower middle position. Line baking sheets with parchment paper.
• In a bowl, whisk together the flour and baking powder. It's important to measure flour accurately; use scoop/level method to ensure proper measurement. Set aside.
• In the bowl of a stand mixer fitted with paddle attachment, mix the sugar and butter on medium-high speed until mixture is light and fluffy, at least 2 minutes; use rubber spatula to scrape down sides as needed. Be sure to mix the full amount of time or longer. Add the egg and extracts and mix to fully incorporate.
• Switch to low speed. Gradually add the flour mixture gently mixing just until combined, stopping to scrape down the sides and bottom of bowl as needed. Do not over-mix.
• Use hands to work cookie dough into a smooth ball for rolling; if flour was measured accurately, texture will be similar to soft play-dough. It should not be sticky nor crumbly, but soft and pliable.
• Roll dough out on a floured surface to about 1/4" thick and cut into shapes. Place cookie shapes on parchment-lined baking sheet and freeze entire cookie sheet for 10 minutes, which helps retain shape when baking. (If you live in a cold region, you may even be able to place it outside. Otherwise, you can place in freezer in smaller batches if needed.)
• Transfer sheet of semi-frozen cookies straight into the preheated oven (only bake 1 sheet at a time.) Bake larger/thicker shapes (3.5 to 4 inch diameter) for 9-11 minutes and smaller shapes 7-8 minutes. *It's important to watch your first batch closely so you know how much time to bake your particular sized/shaped cookies. If they're baked a bit long, they'll be more likely to lose their shape. Cookies should be removed from oven when they seem slightly under-baked. They will set upon cooling.
• Let cool a few minutes on baking sheet and transfer to a cooling rack. Let cookies cool completely before decorating.

VANILLA CRISPIES

Steps:

• In a medium bowl, cream together butter and sugar. Add egg and vanilla; continue to cream until smooth. Sift together the flour, baking soda, and cream of tartar; stir into the creamed mixture until well blended. Refrigerate dough for at least 1 hour.
• Preheat oven to 375 degrees F ( 190 degrees C ).
• Roll dough into 1 inch balls and place onto a cookie sheet. Cookies should be at least 2 inches apart. Lightly grease the bottom of a glass, dip it into the granulated sugar, and press the cookies down slightly. Bake for 8 to 10 minutes, until golden brown. Remove from the baking sheet to cool on wire racks.

ALMOND VANILLA COOKIES

Steps:

• Preheat oven to 350° and cover 2 cookie sheets with parchment paper.
• In a medium bowl, mix together chopped almonds, flour, baking powder and salt, set aside.
• In a large mixing bowl cream butter and sugar until light and fluffy.
• Mix in extracts Mix in flour mixture until well blended Beat until thoroughly combined.
• Form dough into 36 balls and place a whole almond in center of each ball.
• Bake for about 20 minutes, or until golden brown, check after 15 minutes as I found I needed to turn the temperature down for the second batch.
• Note: I baked my second batch at 325° but it could just be my oven that runs hot.

CRISP ALMOND COOKIES RECIPE - (4.5/5)

Steps:

• Cream together butter and sugars, until light and fluffy, about 5 minutes. Add in eggs and vanilla and beat again. Combine flour, baking powder and salt. Add flour mixture to dough, one third at a time until all added. Stir in almonds. Using a small cookie scoop, place dough on a parchment lined baking sheet three inches apart (these cookies spread.) Bake in a preheated 350 degree oven for 8-9 minutes. Until edges turn golden. Let cool on baking sheet for 5 minutes before removing to racks to cool completely.