Little Almond Cookies Recipes

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ALMOND COOKIES



Almond Cookies image

Beverly Preston of Fond du Lac, Wisconsin started making Almond Cookies after enjoying similar ones at her favorite Chinese restaurant. "These crisp cookies have a wonderful almond flavor," she says.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3 dozen.

Number Of Ingredients 9

1 cup shortening
1/2 cup plus 3 tablespoons sugar, divided
1/4 cup packed brown sugar
1 egg
1 teaspoon almond extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
3 tablespoons sliced almonds

Steps:

  • In a small bowl, cream the shortening, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Shape into 1-in. balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Flatten with the bottom of a glass. Press three almond slices into the center of each. , Bake at 350° for 9-11 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 100 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 20mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

LITTLE ALMOND COOKIES



Little almond cookies image

These delicate snow-dusted Mexican cookies are rich, crumbly and melt in the mouth

Provided by Thomasina Miers

Categories     Dessert, Dinner, Treat

Time 1h30m

Yield Makes 40 small cookies

Number Of Ingredients 6

50g whole almond
100g soft butter
2 tbsp caster sugar
1 tbsp dark rum
140g-175g plain flour , plus extra for rolling out
icing sugar , to serve (about 100g)

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.

Nutrition Facts : Calories 52 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Protein 1 grams protein, Sodium 0.04 milligram of sodium

ALMOND COOKIES III



Almond Cookies III image

My Mom got this recipe many years from a Chinese man who lived across the street from us when I was growing up. They are very good cookies and so easy to make.

Provided by Anne

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 45m

Yield 24

Number Of Ingredients 6

2 cups butter, softened
1 ½ cups white sugar
1 teaspoon almond extract
4 cups all-purpose flour
¼ teaspoon salt
1 cup whole almonds

Steps:

  • In a large bowl, cream together the butter, sugar, and almond extract until smooth. Combine the flour and salt; stir into the butter mixture until well blended. Cover and refrigerate for 3 to 4 hours or overnight.
  • Preheat the oven to 300 degrees F (150 degrees C). Drop cookies by teaspoonfuls onto cookie sheets, and press down slightly with the bottom of a glass. Place a whole almond on top of each cookie.
  • Bake for 30 minutes in the preheated oven, or until firm. Remove cookies from cookie sheets to cool on wire racks.

Nutrition Facts : Calories 294.6 calories, Carbohydrate 29.6 g, Cholesterol 40.7 mg, Fat 18.5 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 10 g, Sodium 133.7 mg, Sugar 12.8 g

ALMOND COOKIES



Almond Cookies image

Provided by Food Network

Categories     dessert

Time 40m

Yield about 2 dozen cookies

Number Of Ingredients 11

3/4 unsalted butter, softened
1 cup sugar
1 egg
1 tablespoon vanilla
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup coarsely chopped almonds
1/4 cup whole unpeeled almonds
1/4 cup cocoa powder
1/4 cup confectioners sugar

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl, cream butter and sugar together until fluffy. Beat in the egg, vanilla, and almond extract. Sift the flour over the top, add the salt and the chopped almonds and fold to combine.
  • Pull off little pieces of the dough and roll them into balls about 1-inch in diameter, enclosing a whole almond in the center of each one. Place on an ungreased baking sheet and bake on the center rack of the oven for 15 to 20 minutes, until light brown. Transfer to racks to cool slightly. When cool enough to handle, roll 1/2 the cookies in the cocoa powder, and the remaining 1/2 in the confectioners' sugar. Serve warm or return to the rack to cool.

ALMOND COOKIES I



Almond Cookies I image

An almond lover's cookie!

Provided by S. Baker

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 30m

Yield 24

Number Of Ingredients 6

½ cup butter, softened
½ cup white sugar
1 egg
1 ¼ cups all-purpose flour
½ cup ground almonds
2 teaspoons amaretto liqueur

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In large bowl, cream together the butter and sugar. Beat in the egg, amaretto, and almonds. Gradually mix in the flour until well blended. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets.
  • Bake 5 to 8 minutes in the preheated oven, or until cookies are lightly colored.

Nutrition Facts : Calories 95.5 calories, Carbohydrate 9.9 g, Cholesterol 17.9 mg, Fat 5.6 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 30.3 mg, Sugar 4.5 g

LITTLE ALMOND-BUTTER COOKIES



Little Almond-Butter Cookies image

My favorite butter cookie. They're delicate in form and flavor. So simple, they're great for beginner bakers. Tiny little cookies can be sandwiched with a favorite jam if you like. They're so tender you'll lose a few in the process but the pieces taste good too.

Provided by sugarpea

Categories     Dessert

Time 2h15m

Yield 60-72 cookies

Number Of Ingredients 5

1 cup unsalted butter, softened
1/2 cup sugar
3/4 cup blanched ground almonds (about 1/3 cup whole almonds)
2 cups flour
confectioners' sugar, for dusting

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.

Nutrition Facts : Calories 55.6, Fat 3.7, SaturatedFat 2, Cholesterol 8.1, Sodium 0.5, Carbohydrate 5.1, Fiber 0.2, Sugar 1.7, Protein 0.7

ALMOND JELLY COOKIES



Almond Jelly Cookies image

My mother-in-law used to send these wonderful almond jelly cookies in her special "care" packages to our family. We could hardly wait to open the box and dig in!

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 5 dozen.

Number Of Ingredients 7

1-1/2 cups butter, softened
1 cup sugar
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1-1/2 cups ground almonds
1 cup jelly or jam of your choice

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Stir in almonds. Refrigerate for 2 hours or until easy to handle. , On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Cut with a 2-in. round cookie cutter. Repeat with remaining dough, using a 2-in. doughnut cutter so the center is out of each cookie. , Place 1 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool. , Spread 1/2 teaspoon jelly over the bottom of the solid cookies; place cookies with cutout center over jelly.

Nutrition Facts :

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