Skinny Fudgy Almond Cookies Recipes

SKINNY FUDGY ALMOND COOKIES

Steps:

• In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, espresso powder, and baking soda; beat until combined, scraping side of bowl occasionally. Add egg whites, yogurt, and almond extract; beat until combined. Beat in cocoa powder. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. If necessary, cover and chill dough for 1 to 2 hours or until easy to handle.
• Preheat oven to 350°F. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Bake for 6 to 8 minutes or just until edges are firm. Transfer cookies to a wire rack; cool.
• In a small saucepan combine white chocolate and shortening; heat and stir over low heat until melted and smooth. Spoon a little melted chocolate over each. Dip each almond halfway into the melted white chocolate mixture. Place a dipped almond on top of the white chocolate on each cookie. Let cookies stand until white chocolate is set.

NO BAKE FUDGE COOKIES

Steps:

• Combine white sugar, milk, and butter in a large saucepan; bring to boil for 1 minute.
• Remove saucepan from heat and add peanut butter, oats, cocoa, vanilla, and raisins.
• Stir well. Drop by teaspoon onto waxed paper. Let sit one hour.

FUDGY MINT COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, mix cake mix, butter, eggs and water to form a soft dough. Shape dough into 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on ungreased baking sheets., Bake until set, 8-10 minutes. Immediately press a mint into center of each cookie. Cool on pans 2 minutes. Remove from pans to wire racks to cool.

CRISPY ALMOND BUTTER THINS (COOKIES)

Steps:

• Using a heavy duty stand mixer cream butter with sugar and almond extract on medium speed until well combined (about 5 minutes or until no sugar granules should remain).
• Beat in egg yolks until combined.
• In a small bowl combine the flour with salt until combined; add to the creamed mixture and mix on low speed until combined.
• Remove to a surface and work the dough using with clean hands until smooth.
• Divide the dough evenly in half.
• Shape into two logs, wrap in waxed paper or plastic wrap and chill for minimum 3 hours or until very hard.
• Set oven to 350°F.
• Set oven rack to second-lowest position.
• Unwrap the dough log then slice into about 1/4-inch slices (the thinner that you slice these the crispier they will be when they bake).
• Place onto lightly greased baking sheet.
• Bake until lightly browned around the edges (about 12-15 minutes, the cookies will not be crispy if you under bake them).
• Cool slightly on baking sheet (the cookies will harden even more upon sitting) then coat in sugar.

FUDGY NO-BAKE COOKIES

Steps:

• In a large saucepan, combine sugar and cocoa; add butter and milk. Cook and stir over medium heat until mixture comes to a boil; boil for 1 minute. Remove from the heat; stir in oats, coconut, peanut butter and vanilla. , Let stand until the mixture mounds when dropped by tablespoonfuls onto waxed paper. Cool until set.