ALMOND COOKIES
These crunchy treats make an excellent afternoon snack.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 28
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper. Reserve about 28 almonds (1/4 cup) for garnish. Place remaining almonds in a food processor; pulse just until finely ground (do not overprocess). Set aside.
- With an electric mixer, beat butter and sugar until light and fluffy. Add whole egg, orange zest, and almond extract (if using), scraping down sides of bowl as necessary; beat until smooth. In another bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the butter mixture,beating just until incorporated. Mix in ground almonds (do not overmix).
- Using 1 level tablespoon per cookie, roll dough into balls. Place on prepared sheets, at least 1 inch apart. Using the floured end of a thick wooden spoon handle (or your thumb), press lightlyin the center of each cookie. Place an almond in each indentation. In a small bowl, lightly beat egg white with 1 teaspoon water; brush over cookies.
- Bake, rotating sheets halfway through, until golden brown, 12 to 15 minutes. Let cool slightly; transfer cookies to a wire rack to cool completely.
GIANT KITCHEN SINK COOKIES
This cookie has everything but the kitchen sink in its list of ingredients. Martha made this recipe on Martha Bakes episode 607.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 8 cookies
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- Place butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Beat in eggs, one at a time, until combined. Mix in vanilla.
- In a medium bowl, whisk together flour, salt, baking soda, and baking powder. With mixer on low, gradually add to butter mixture, beating until well combined. Add oats, coconut, apricots, dark chocolate, cherries, and pecans; mix on low until just combined.
- Arrange 3/4 cup balls of dough on prepared cookie sheets, about 3 inches apart. Use the palm of your hand to flatten into 4-inch rounds. Bake until golden brown, rotating cookie sheets halfway through, about 16 minutes. Let cookies cool on pan 2 minutes before transferring to a wire rack to cool completely.
GIANT ALMOND CRUMB COOKIE
This cookie is designed to be baked, presented, and then broken or cut into individual portions.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Butter a 10-inch springform pan; set aside. In a large bowl, whisk almonds, flour, sugar, salt, and vanilla. Cut in butter with a pastry cutter until mixture is crumbly. Work in butter until completely incorporated with no dry crumbs. Squeeze mixture to create pea-size-to-1-inch clumps.
- Transfer all but 1 1/2 cups of mixture to pan. Press mixture into pan to compress dough. Sprinkle with reserved 1 1/2 cups of mixture; transfer to oven.
- Bake, rotating pan 2 to 3 times, until cookie begins to turn golden, about 25 minutes. Reduce temperature to 300 degrees. Bake until golden brown and fairly dry, 15 to 20 minutes more. Transfer to a wire rack to cool completely. Remove from pan. Store in an airtight container for up to 3 days.
MARTHA STEWART'S ALMOND CRESCENTS
These cookies are wonderful on your holiday trays or for cookie exchanges. They go together in a snap but taste like you fussed over them. Rolled in confectioner's sugar, these are a delight.
Provided by Epi Curious
Categories Dessert
Time 30m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 6
Steps:
- Cream the butter and the 2/3 cup confectioner's sugar until fluffy. Beat in the vanilla and almond extracts, then add the almonds. Stir in the flour and beat until well mixed.
- Preheat the oven to 350 degrees and line baking sheets with parchment paper.
- Divide the dough in half into a roll one inch in diameter. Cut each roll into 3/4 inch slices, roll each slice into a cylinder 2 inches long, place 1 to 2 inches apart on cookie sheet and form into a crescent shape.
- Bake for 15 to 20 minutes or until lightly golden. Let cool, then roll in confectioner's sugar until coated.
Nutrition Facts : Calories 101.2, Fat 6.7, SaturatedFat 3.4, Cholesterol 13.6, Sodium 0.9, Carbohydrate 9, Fiber 0.6, Sugar 2.4, Protein 1.5
MARTHA STEWART GIANT ALMOND CRUMB COOKIE
This is really decadent...It is designed to be broken or cut into pieces to serve.. wonderful with tea butter used to butter pan is additional to amount in recipe
Provided by grandma2969
Categories Bar Cookie
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°.
- Butter a 10" springform pan, set aside.
- In a large bowl, whisk almonds, flour, sugar, salt and vanilla.
- Cut in butter till completely incorporated with no dry crumbs.
- Squeeze mixture to create pea size - 1" clumbs.
- Transfer all but 1 1/2 cups of mixture to pan.
- Press mixture into pan to compress dough.
- Sprinkle with reserved 1 1/2 cups of crumb mixture.
- Transfer to oven -- bake, rotating pan 2-3 times, until cookies begins to turn golden, about 25 minutes.
- Reduce temperature to 300°. Bake until golden brown and fairly dry.about 15-20 minutes more.
- Transfer to a wire rack to cool completely.
- Remove from pan. Store in an airtight container for up to 3 days.
Nutrition Facts : Calories 963.1, Fat 62.4, SaturatedFat 24.1, Cholesterol 91.6, Sodium 326.7, Carbohydrate 89.4, Fiber 7.6, Sugar 40.4, Protein 17.4
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