Little Almond Butter Cookies Recipes

CHEWY ALMOND BUTTER COOKIES

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.

ALMOND BUTTER COOKIES

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.

LITTLE ALMOND-BUTTER COOKIES

Steps:

• Combine all ingredients except confectioners' sugar and mix with fingertips until dough forms a solid ball.
• Divide dough in half and shape each half into a 1 1/4" log.
• Wrap each in plastic wrap and chill until firm, about 1 hour.
• Preheat oven to 350°.
• Slice logs into very thin 1/8" thick cookies and bake on ungreased cookie sheet for 10-12 minutes or until very lightly browned.
• Remove from cookie sheet immediately and cool on wire rack.
• The cookies are very fragile so handle carefully.
• Dust with powdered sugar and store in shallow, airtight container so there's not too much weight on the bottom cookies.
• Cookies can be kept for at least two weeks.

EASY ALMOND BUTTER COOKIES

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.

BUTTERY ALMOND COOKIES

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.

LITTLE ALMOND COOKIES

Steps:

• Heat oven to 170C/150C fan/gas 3 and roast the almonds for 5-10 mins until they are a pale golden colour. Cream together the butter, sugar, rum and a pinch of salt, then add the flour until the dough just comes together - it will be soft. Roughly chop the almonds and add them to the dough. Carefully roll out the dough on a well-floured surface to a 4-5mm thickness and cut out small cookies roughly 3-4cm across. Freeze the cookies on a baking sheet for 20 mins to harden.
• Bake the cookies in the oven for about 20 mins until just set - they will still be very pale. Lay out on a wire rack and dust icing sugar on both sides while they are still warm, being careful not to break them as you turn them. The icing sugar will melt. When they are cool, sprinkle them extremely generously with more icing sugar so that they are completely white. Store in an airtight container for up to 2 days, or freeze for up to 2 months.

BUTTER ALMOND COOKIES

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.