WHITE CHOCOLATE ALMOND COOKIES
Favorite summer cookie, soft and chewy.
Provided by Dsrt4me
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 25m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Place coconut flakes on 1 baking sheet; leave the second baking sheet for the cookies.
- Bake coconut in the preheated oven until slightly brown, about 6 minutes. Leave the oven on.
- Combine flour, baking soda, and salt in a small bowl. Cream brown sugar, butter, white sugar, and almond extract together in a separate bowl. Add egg yolk and milk and mix. Pour in flour mixture and combine until almost fully incorporated. Add chocolate, almonds, and toasted coconut; mix well.
- Drop 1 1/2-inch balls of dough on the prepared baking sheet.
- Bake in the preheated oven until golden on the edges and soft in the centers, 8 to 10 minutes.
Nutrition Facts : Calories 246.9 calories, Carbohydrate 31.4 g, Cholesterol 39.2 mg, Fat 12.8 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 7.1 g, Sodium 120.1 mg, Sugar 22.6 g
HONEY-LIME ALMOND COOKIES
Decades ago my grandmother passed this buttery lime cookie recipe to me. Through years of baking, our cookie memories keep the family connected, although we're miles apart. -Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in honey, egg yolk, lime zest and lime juice. Gradually beat in flour. Stir in almonds., Divide dough in half; shape each into a 5-in.-long roll. Wrap and refrigerate 1 hour or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are light brown., Cool on pans 2 minutes. Remove to wire racks to cool completely. If desired, dust with confectioners' sugar. Freeze option: Freeze cookies in freezer containers. To use, thaw before serving. If desired, dust with additional confectioners' sugar.
Nutrition Facts : Calories 106 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 41mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
LEMON LIME WHITE CHOCOLATE CHIP COOKIES
Provided by Valerie Bertinelli
Categories dessert
Time 1h20m
Yield 4 1/2 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F and line two rimmed baking sheets with parchment paper.
- Add the flour, baking soda and salt to a medium bowl and whisk to combine. Set aside.
- Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together until lighter in color and fluffy, 1 to 2 minutes, scraping down the bowl as needed. Add the egg and beat until incorporated. Add the lemon zest, lime zest and vanilla extract. Beat until evenly combined. Add the dry ingredients to the butter-sugar mixture and mix until just incorporated. Remove the bowl from the stand mixer and fold the chocolate chips in with a rubber spatula.
- Use a 1-tablespoon cookie scoop to scoop the cookie dough onto the prepared baking sheets, keeping them 2 inches apart. Fill each tray with 12 to 16 cookies, then bake until the edges are golden brown and the centers are still soft, 8 to 10 minutes.
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- Repeat the process with the remaining dough. Alternatively, the cookie dough can be wrapped in plastic wrap and frozen for up to 1 month.
LIME SHORTBREAD COOKIES WITH WHITE CHOCOLATE AND ALMONDS
Provided by Bon Appétit Test Kitchen
Categories Cookies Food Processor Chocolate Egg Dessert Bake Easter Kid-Friendly Quick & Easy Almond Shower Party Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 24
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Butter 13x9x2-inch metal baking pan. Blend flour, sugar, and salt in processor. Add butter, 2 tablespoons lime peel, and vanilla; process just until blended and dough forms clumps. Press evenly into prepared baking pan. Pierce dough all over with fork. Using sharp knife, cut dough into 12 squares, cutting through dough completely, then cut each square in half on diagonal, forming 24 triangles total.
- Bake shortbread until golden brown, crisp around edges, and firm to touch, about 45 minutes. Remove from oven. Using sharp knife, immediately recut shortbread, gently separating triangles. Cool shortbread in pan on rack.
- Place white chocolate in small metal bowl. Set bowl over small saucepan of gently simmering water and stir just until chocolate is melted and smooth. Remove bowl from over water. Using fork, drizzle melted chocolate in zigzag pattern over shortbread. Sprinkle evenly with almonds and remaining 1 tablespoon lime peel. Let stand until chocolate sets, about 1 hour.
LIME SHORTBREAD COOKIES WITH WHITE CHOCOLATE AND ALMONDS
Make and share this Lime Shortbread Cookies With White Chocolate and Almonds recipe from Food.com.
Provided by Queen Dana
Categories Dessert
Time 1h15m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F Butter 13x9x2 inch metal baking pan. Blend flour, sugar, and salt in processor. Add butter, 2 tablespoons lime peel, and vanilla; process just until blended and dough forms clumps. Press evenly into prepared baking pan. Pierce dough all over with fork. Using sharp knife, cut dough into 12 inch squares, cutting through dough completely, then cut each square in half on diagonal, forming 24 triangles total.
- Bake shortbread until golden brown, crisp around edges, and firm to touch, about 45 minutes. Remove from oven. Using sharp knife, immediately recut shortbread, gently separating triangles. Cool shortbread in pan on rack.
- Place white chocolate in small metal bowl. Set bowl over small saucepan of gently simmering water and stir just until chocolate is melted and smooth. Remove bowl from over water. Using fork, drizzle melted chocolate in zigzag pattern over shortbread. Sprinkle evenly with almonds and remaining 1 tablespoon lime peel. Let stand until chocolate sets, about 1 hour.
Nutrition Facts : Calories 155.4, Fat 10.6, SaturatedFat 5.8, Cholesterol 20.9, Sodium 63.2, Carbohydrate 13.5, Fiber 0.6, Sugar 5.1, Protein 2
KEY LIME SHORTBREAD COOKIES
Make and share this Key Lime Shortbread Cookies recipe from Food.com.
Provided by BETHANY T.
Categories Dessert
Time 2h26m
Yield 80 cookies
Number Of Ingredients 9
Steps:
- Combine flour, sugar, and cornstarch. Set aside.
- Beat butter at medium speed until creamy.
- Beat in flour mixture, zest and juice at low speed until dough forms. Dough will be crumbly.
- divide dough in half and roll into 2 10-inch logs. Wrap in plastic food wrap and refrigerate until firm, about 2 hours.
- Preheat oven to 350°F.
- Slice cookies into 1/4" slices and place 1" apart on an ungreased baking sheet.
- Bake for 9-11 minutes or until edges start to brown.
- Remove from pan and let cookies cool completely.
- Meanwhile, make glaze. Put sugar and zest into a medium bowl. Stir in enough lime juice to get glaze to spreading consistancy.
- Spoon or brush glaze onto the tops of cooled cookies.
- Allow glaze to harden, about 15 minutes.
Nutrition Facts : Calories 42.3, Fat 2.3, SaturatedFat 1.5, Cholesterol 6.1, Sodium 16.5, Carbohydrate 5.2, Fiber 0.1, Sugar 2.6, Protein 0.3
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