Moms Best Almond Cookies Recipes

BEST-EVER ALMOND COOKIE

Steps:

• Heat oven to 350ºF.
• Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg, nuts, salt and extract; mix well. Gradually add flour, beating until blended after each addition.
• Roll into 42 (3/4 inch) balls. Place, 2 inches apart, on baking sheets. Flatten slightly with fork.
• Bake 12 min. or until lightly browned. Let stand on baking sheets 1 min. Transfer to wire racks; cool completely.

MOM'S BEST ALMOND COOKIES

Steps:

• Preheat oven to 350°F.
• Sift together flour, baking powder, baking soda and salt.
• Cream sugar and shortening until fluffy. Beat eggs with almond extract, then add to sugar mixture. Mix well.
• Gradually add dry ingredients to sugar mixture, mixing well after each addition.
• Roll into 1-inch balls and place on lightly greased cookie sheet. Flatten slightly, as these don't spread very much.
• If you want them to look like traditional Chinese almond cookies, mix a few drops of red food coloring with a few drops of water. Using the blunt end of a chopstick, dip into the red color, then stamp a dot into the center of each cookie. Alternately, you can place a bleached almond in the center of each cookie.
• Bake 20 minutes or until just barely brown on the edges. Transfer to rack to cool.

MOM'S AMISH SUGAR COOKIES

Steps:

• Preheat oven to 350 and spray cookie sheets with a non-stick cooking spray.
• Mix shortening, sugar, and egg in a large bowl until well blended; add the flour and mix well.
• Then add the baking soda, cream of tartar, vanilla, and almond flavoring; mix well.
• Roll cookie dough in colored sugar and than form into a ball.
• Put the balls on a cookie sheet and flatten out just a little bit.
• Bake at 350 for 8 minutes.
• Let them sit for a minute on the cookie sheet once done and then transfer them to a cookie rack.

COUSIN DONNA'S ALMOND COOKIES

Steps:

• Heat oven to 325°F.
• In large bowl, beat butter, sugar and ground almonds with electric mixer on medium speed until smooth. In another bowl, stir together flour and salt. With electric mixer on low speed, add flour mixture to butter mixture.
• Shape dough into tablespoon-size balls. Place on ungreased cookie sheets.
• Bake 10 to 15 minutes or until the bottoms have browned (the tops of the cookies will remain a light color.) Remove to cooling rack. Cool completely, about 30 minutes.
• Mix cinnamon, nutmeg and powdered sugar. Dip tops of cookies into mixture.

ALMOND COOKIES III

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.