RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS
Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze.
Provided by Dee
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h15m
Yield 36
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
- Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
- In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
Nutrition Facts : Calories 103.5 calories, Carbohydrate 13.7 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 3.3 g, Sodium 36.5 mg, Sugar 8.2 g
RASPBERRY ALMOND KISS COOKIES
So easy and tasty too. I got this recipe from my mother in law years ago. I prefer them without the kisses however they are good with or without them.
Provided by M.E. Blevins
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 42m
Yield 36
Number Of Ingredients 14
Steps:
- In a medium bowl, cream together the butter, 1/2 cup white sugar and brown sugar until smooth. blend in the egg and 1 teaspoon almond extract. Combine the flour, baking soda and salt; stir into the creamed mixture. Cover dough and refrigerate for at least one hour, or until easy to handle.
- Preheat the oven to 325 degrees F (165 degrees C). Roll dough into 1 inch balls, roll the balls in the remaining white sugar and place them 2 inches apart onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, or until golden brown. While hot from the oven, immediately press a chocolate kiss into the center of each one. Remove from cookie sheets to cool on wire racks.
- In a small bowl, mix together the confectioners' sugar, milk, raspberry jam and 1/4 teaspoon almond extract until smooth. Drizzle over cooled cookies.
Nutrition Facts : Calories 120.7 calories, Carbohydrate 19.6 g, Cholesterol 13.1 mg, Fat 4.4 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 2.6 g, Sodium 76.7 mg, Sugar 11.1 g
RASPBERRY-ALMOND THUMBPRINT COOKIES
These crisp, buttery thumbprints have a hint of almond and a touch of sweetness from the raspberry jam and a light drizzle of almond glaze.-Lana White, Roy, Washington
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter, sugar and extract until light and fluffy, 5-7 minutes. Add flour and mix well. Chill for 1 hour., Preheat oven to 350°. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each; fill each with 1/4 teaspoon jam. Bake until the edges are lightly browned, 13-16 minutes. Remove to wire racks to cool completely., For glaze, in a small bowl, combine confectioners' sugar, extract and water. Drizzle over cookies.
Nutrition Facts : Calories 94 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 31mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
ALMOND RASPBERRY COOKIES
Yield about 4 dozen cookies null servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F (176°C). Place the cookie dough in a Classic Batter Bowl. Chop the almonds very finely with the Food Chopper. Add the almonds and almond extract to the dough; mix well.Using a Small Scoop, drop dough 2 inches (5 cm) apart on flat Baking Stone. Press a lightly floured finger in center of dough to make indentations. Fill the indentations with about 1/2 teaspoon (2 mL) of raspberry preserves.Bake 15-18 minutes or until cookies are light golden brown. Place parchment paper under a Stackable Cooling Rack. Transfer the cookies from the baking stone to the cooling rack. Cool; sprinkle with powdered sugar.
RASPBERRY ALMOND COOKIES
Published in Cook's Country Dec 2008 issue this recipe was a runner up winner of their annual holiday cookie contest. Submitted by Bridget Peterson from Manly, Iowa raspberry preserve is sandwiched between two almond butter cookies. So, okay perhaps the recipe isn't totally healthy, but it sure does look too good to pass up this holiday season!
Provided by Marz7215
Categories Dessert
Time 45m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 6
Steps:
- Adjust oven racks to upper-middle and lower middle positions and preheat oven to 350°F.
- Line 2 baking sheets with parchment paper. Process 1 cup flour and almonds in food processor until finely ground. Add half cup sugar and remaining flour and process until combined. Add butter and vanilla to food processor and pulse until dough forms.
- On lightly floured surface, roll dough to 1/4 inch thickness. Using 2 inch round cookie cutter, cut out cookies, gathering and rerolling dough as necessary. Place cookies 2 inch apart on prepared baking sheets until light brown around edges, about 15 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack.
- Transfer remaining sugar to a bowl. Working quickly, spread 1 tsp jam on bottom of half of warm cookies, then press remaining cookies onto jam to form sandwiches. Roll cookies in sugar to coat. Cool completely on wire rack. Repeat with remaining dough.
Nutrition Facts : Calories 378.9, Fat 21.1, SaturatedFat 10.2, Cholesterol 40.7, Sodium 140.2, Carbohydrate 44.2, Fiber 2.1, Sugar 23.6, Protein 4.8
RASPBERRY-ALMOND CRUMB COOKIES
These cookies are composed like miniature tarts, each with its own crust, fruit filling, and topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 22
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Line 2 baking sheets with parchment; set aside. Butter 22 two-inch fluted stainless-steel pastry cutters; place them 1 inch apart on the baking sheets. In a large bowl whisk together almonds, flour, sugar, and salt.
- Use a pastry blender or 2 knives to cut butter into dry ingredients until crumbly, then work with your fingers until there are no dry crumbs. Squeeze mixture, making pieces ranging from pea-size to 1 inch.
- Place 2 tablespoons of crumb mixture into each pastry cutter. Press crumbs to compress into a 1/4-inch-thick layer.
- Spoon 1 1/4 teaspoons of jam on dough; spread jam to within 1/8 inch of the edge. Sprinkle 2 tablespoons of crumb mixture over jam. Bake 15 minutes, rotate sheets between oven shelves, and bake about 15 minutes more, until cookies are golden brown.
- Transfer sheets to wire rack. Immediately lift off pastry rings; let cookies stand to cool completely. Store in an airtight container.
RASPBERRY-ALMOND LINZER COOKIES
Steps:
- Heat oven to 350°F with rack in middle. Line baking sheets with parchment paper.
- Spread almonds on a small rimmed baking sheet and bake until fragrantly toasty and nuts are golden on the inside (cut one open). Turn off oven. Cool almonds completely (you can speed this up by putting them in the freezer for 10 to 15 minutes).
- Grind nuts with 1/2 cup of flour from cookie recipe in a food processor until finely ground, then transfer to a medium bowl. Whisk in remaining 1 1/2 cups flour from recipe and whisk in cinnamon.
- Follow the rest of the Buttery Sugar Cookie dough recipe to make the Linzer dough. Divide dough in half, and wrap each half in wax paper, shaping each half into a flattened rectangle, then store each in a resealable plastic bag. Chill dough until firm, at least 2 hours.
- Heat oven again to 350°F with rack in middle. Line baking sheets with parchment paper.
- While oven heats, roll out 1 piece of dough (keep remaining dough chilled) between two large sheets of wax paper to 1/8 inch thick. (If dough becomes too soft to roll out, quick-chill on a baking sheet in the freezer or chill in the refrigerator until firm.)
- Peel back top sheet of wax paper and cut out as many 3-inch cookies with cutter as possible. Then cut 1-inch openings in the center of half the cookies. Transfer cookies, as cut, to a lined baking sheet, arranging them 1 inch apart. (If dough becomes too soft to remove the cookies, quick-chill the dough in freezer or chill in refrigerator again on a baking sheet.)
- Gather, reroll, and chill scraps to form more cookies.
- Freeze or chill cut-out cookies on baking sheet until firm before baking.
- Bake cookies, one sheet at time, until edges are golden, 6 to 9 minutes. Let cookies cool on sheet 2 minutes. Transfer cookies with a metal spatula to a rack to cool completely.
- Repeat with remaining piece of dough. (Cool sheets and use fresh parchment for subsequent batches.)
- Spread about 1 teaspoon jam on all the solid round cookies (without holes). Lightly dust rings (cookies with holes) with confectioners' sugar using a wire-mesh sieve.
- Set rings over jam to form sandwiches.
RASPBERRY-ALMOND LAYERED ICEBOX COOKIES
Try one of our layered icebox cookie variations: Chocolate-Pecan and Apricot-Pistachio.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 12 dozen
Number Of Ingredients 3
Steps:
- Shape dough into 2 disks. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.
- Roll out each disk to a 1/8-inch thickness on a floured piece of parchment. Cut into 2-by-9-inch strips. Spread 2 teaspoons jam onto 1 strip; sprinkle with 2 tablespoons ground nut filling. Repeat, layering 3 to 5 more strips, ending with a plain strip.
- Wrap in parchment. Refrigerate until firm, at least 2 hours. Slice dough crosswise slightly thicker than 1/8 inch. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.
RASPBERRY ALMOND STRIPS
Get ready to pour yourself a cup of tea, because you won't be able to resist sampling one of these cookies. Almonds add taste and texture to the simple strips that are dressed up with raspberry pie filling. —Taste of HomeTest Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 32 cookies.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. In a bowl, beat cookie dough, flour and almonds until blended. Divide dough in half. Roll each half into a 13-1/2x2-in. rectangle on an ungreased baking sheet., Using a wooden spoon handle, make a 1/4-in.-deep indentation lengthwise down the center of each rectangle. Bake 5 minutes. , Spoon raspberry filling into indentation. Bake 8-10 minutes longer or until cookie is golden brown. Cool on pans 2 minutes., Remove from pans to a cutting board; cut each rectangle crosswise into 16 slices. Transfer to wire racks to cool.
Nutrition Facts : Calories 106 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 55mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
RASPBERRY, ALMOND & OAT BREAKFAST COOKIES
Grab a few of these energy-boosting cookies for a quick breakfast, or offer as snacks to bridge the hunger gap before dinner. Enjoy with yogurt and fruit
Provided by Cassie Best
Categories Breakfast, Snack
Time 25m
Yield 12 cookies
Number Of Ingredients 5
Steps:
- Heat the oven to 200C/180C fan/gas 4 and line two baking trays with baking parchment. Mix the banana, oats, almonds, cinnamon and a pinch of salt in a bowl to make a sticky dough. Gently stir through the raspberries, trying not to break them up. Scoop up tablespoons of the mixture and roll into balls, then place on a baking tray and flatten with your hand.
- Bake for 15 mins until the cookies feel firm around the edges and are golden brown. Leave to cool. Will keep in an airtight container for up to three days.
Nutrition Facts : Calories 86 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
BUTTERY ALMOND COOKIES
Made with high-fat, cultured butter, these melt-in-your-mouth almond cookies are like the most tender shortbread you've ever eaten. A simple confectioners' sugar icing and a sliced almond topping make them especially pretty, but you can skip the garnish for something sleeker and simpler. Or use them to make sandwich cookies, filling them with the likes of lemon curd, raspberry jam or melted chocolate.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield About 4 dozen cookies
Number Of Ingredients 15
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.
RASPBERRY-ALMOND-CREAM CHEESE COOKIES
These delicate-shaped cookies look like miniature Danish pastries. The cream cheese filling, topped with glistening raspberry jam, is neatly enveloped in a tender sugar cookie. To make it easier to work with, the dough should stay slightly cool during the shaping process. If it becomes too warm, stop and place it in the refrigerator for 5 to 10 minutes before continuing. This makes 5 dozen cookies. Great for cookie exchange.
Provided by Vseward Chef-V
Categories Dessert
Time 25m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 15
Steps:
- Place all filling ingredients except preserves and almonds in food processor. (Filling and dough also can be made using mixer.) Process 10 to 20 seconds or until combined. Place in small bowl; cover and refrigerate while preparing dough.
- Place butter and 1 1/3 cups sugar in food processor. Pulse 10 times or until combined; process 10 to 20 seconds or until soft and creamy. Add eggs and vanilla; process until combined. In medium bowl, stir together 3 1/4 cups of the flour, baking powder and salt. Add half of the flour mixture to food processor; pulse briefly to combine. Add remaining flour mixture; pulse just until incorporated. Turn dough out onto lightly floured surface; knead briefly until smooth, adding up to an additional 1/4 cup flour if dough is too soft.
- Divide dough in half; press into flat rounds 1/2 inch thick. Wrap in plastic wrap; refrigerate 30 to 60 minutes or until firm.
- When ready to bake, heat oven to 350°F Line 2 baking sheets with parchment paper.
- On lightly floured surface, roll out 1 dough round to 1/8 inch thickness. With 2 1/2-inch round cookie cutter, cut dough into 24 circles; place on baking sheet. Spread each circle with about 3/4 teaspoon filling; place scant 1/2 teaspoon preserves in center. Sprinkle with a few almond slices. Pinch 2 sides together in middle (cookies will look like Danish pastry with cream cheese and raspberry filling peeking out). Repeat with remaining dough, rerolling excess dough. If dough becomes soft, place baking sheet in refrigerator until dough is firm before baking.
- Bake, one sheet at a time, 10 to 12 minutes or until light brown. Place cookies on wire rack; cool completely. Sprinkle with powdered sugar.
Nutrition Facts : Calories 100.3, Fat 5.1, SaturatedFat 2.9, Cholesterol 22.5, Sodium 36.9, Carbohydrate 12.4, Fiber 0.3, Sugar 6.2, Protein 1.5
CHEWY ALMOND-RASPBERRY SANDWICH COOKIES
Provided by Janet Taylor McCracken
Categories Cookies Christmas Kid-Friendly Low Cal Almond Low Cholesterol Christmas Eve Jam or Jelly Bon Appétit Small Plates
Yield Makes about 20
Number Of Ingredients 8
Steps:
- Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 large baking sheets with parchment. Place almonds in center of third (unlined) rimmed baking sheet, forming 1/4-inch-thick layer.
- Finely grind almond paste, 1 cup sugar, and cinnamon in processor. Add egg whites; process until well blended. Transfer dough to large resealable plastic bag. Press dough down into 1 corner of bag. Using scissors, snip off corner, leaving 1/2-inch opening. Working in batches, squeeze dough from bag in 2 1/2-inch-long strips atop almonds on sheet. Sprinkle some of loose almonds on sheet over strips; carefully roll strips in almonds to coat lightly (dough will be soft and sticky). Transfer cookies to prepared baking sheets, spacing apart.
- Bake cookies until light golden brown, reversing position of sheets halfway through baking, about 12 minutes. Let cookies stand on sheets 5 minutes; transfer to rack. Sift powdered sugar over cookies.
- Simmer jam in heavy small saucepan over medium heat until jam is bubbling thickly, about 30 seconds. Cool.
- Spread 1/4 to 1/2 teaspoon jam over bottom of 1 cookie. Top with second cookie, bottom side down. Transfer sandwich to plate. Repeat with remaining cookies and jam. DO AHEAD: can be made 3 weeks ahead. Store airtight in freezer. Bring to room temperature before serving.
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