Stamies Almond Cookies Recipes

ALMOND COOKIES

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.

STAMIE'S ALMOND COOKIES

Steps:

• Preheat oven to 350 degrees.
• Combine almonds and 1/2 cup sugar and set aside.
• Melt the butter and the shortening mixture together. Combine the shortening mixture with 1 1/2 cups sugar in a mixing bowl and mix well. Add the 3 eggs and continue mixing until creamy. Add the brandy, almond extract, butter flavoring, and the baking powder. Mix well. Slowly begin adding the flour, and beat until the mixture leaves the side of the bowl. Set aside.
• Spray the cookie sheets with cooking spray and then wipe them off.
• Using a small ice-cream scoop, begin cutting the balls out of the dough. Press a ball of cookie dough down, using a clear plastic lid from the baking powder can, so they will all be the same size.
• Pick up 1 cookie at a time, and brush with the egg white mixture, and press into the topping mixture. Press the cookie down, pick it up to shape it in your hand, and press your finger in the middle to make a dent.
• Bake in the oven for 20 to 25 minutes until golden. When serving, put a 1/2 teaspoon of the apricot preserve in the middle of the cookie.

SPRINKLY ALMOND COOKIES

Steps:

• Place an oven rack in the middle position of the oven and preheat to 350 degrees F. Line a rimmed cookie sheet with parchment paper.
• In a large bowl, whisk together the coconut oil, sugars and salt until thoroughly combined and creamy. Add the egg yolks, one at a time, whisking to incorporate, then whisk in the almond extract. Add the almond flour and mix to combine using a rubber spatula or wooden spoon. Add the all-purpose flour and sprinkle in the baking soda. Mix until just combined. (The dough will be stiff.) Fold in the sprinkles.
• Into a bowl with the reserved egg whites, add a splash of water (about 1 teaspoon) and whisk to incorporate. Set aside.
• Using a 1 1/2-ounce ice cream scoop, scoop out a level portion of the dough and place on the prepared cookie sheet. Repeat with the remaining dough, evenly spacing them apart. Press gently to flatten each dough ball to a healthy 1/2-inch thick. Brush the egg wash on the cookies, then top with additional sprinkles. Bake until lightly golden, begin checking at 12 minutes.
• Let cool on the cookie sheet for 10 minutes, then cool completely on a rack. Store in an airtight container.

STAMIE'S ALMOND COOKIES

Steps:

• Preheat oven to 350 degrees.
• Combine almonds and 1/2 cup sugar and set aside.
• Melt the butter and the shortening mixture together. Combine the shortening mixture with 1 1/2 cups sugar in a mixing bowl and mix well. Add the 3 eggs and continue mixing until creamy. Add the brandy, almond extract, butter flavoring, and the baking powder. Mix well. Slowly begin adding the flour, and beat until the mixture leaves the side of the bowl. Set aside.
• Spray the cookie sheets with cooking spray and then wipe them off.
• Using a small ice-cream scoop, begin cutting the balls out of the dough. Press a ball of cookie dough down, using a clear plastic lid from the baking powder can, so they will all be the same size.
• Pick up 1 cookie at a time, and brush with the egg white mixture, and press into the topping mixture. Press the cookie down, pick it up to shape it in your hand, and press your finger in the middle to make a dent.
• Bake in the oven for 20 to 25 minutes until golden. When serving, put a 1/2 teaspoon of the apricot preserve in the middle of the cookie.