String O Lights Almond Wafers Recipes

SPICED ALMOND WAFERS

Steps:

• Line 2 mini loaf pans with plastic wrap.
• Whisk together flour, baking soda, and salt. Beat butter and sugar with a mixer on medium speed for 4 minutes. Reduce speed to low. Add eggs and spices. Beat in flour mixture in 3 additions.
• Press cookie dough into pans, and cover tightly with plastic wrap. Freeze for 1 1/2 hours (or up to 1 month).
• Preheat oven to 400 degrees. Remove dough from 1 pan. Let soften slightly. Cut eight 1/8-inch-thick slices with a sharp knife. Cover remaining dough, and freeze in pan until ready to slice and bake.
• Place slices 1 1/2 inches apart on a cookie sheet lined with a nonstick baking mat. Top each with 2 to 3 almond slices. Freeze until firm, 5 minutes. Bake until dark golden brown, 10 minutes. Let cool on sheet on a wire rack. Repeat.

FRENCH ALMOND WAFERS (TUILES)

Steps:

• Beat egg whites in bowl at medium speed until soft peaks form. Gradually beat in sugar, almond extract and salt until smooth. Gradually beat in flour until smooth. Continue beating, adding 1 tablespoon butter at a time, until batter is smooth and well mixed. Cover; refrigerate 20 minutes.
• Heat oven to 350°F.
• Drop batter by teaspoonfuls at least 3 inches apart onto greased cookie sheets. Spread batter, using spatula and working in a circular motion, into 1 1/2-inch circles; sprinkle immediately with almonds. Bake 6-8 minutes or until edges are lightly browned.
• Remove cookies from oven. Immediately press cookies over rolling pin or 12-ounce beverage can to form curved shape. Let cookies set until well formed and cooled slightly. Cool completely.

CHOCOLATE ALMOND WAFERS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, cocoa and baking powder; gradually add to creamed mixture and mix well. Stir in sliced almonds. , Shape dough into a 14-in. log; roll in ground almonds. Wrap in waxed paper. Refrigerate 2 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 9-11 minutes or until set. Remove to wire racks.

STRING O' LIGHTS ALMOND WAFERS

Steps:

• In small bowl, beat flour, almonds, sugar, butter and almond extract with electric mixer on low speed until dough clings together, scraping bowl occasionally. Divide dough in half; shape each half into rectangle. Wrap dough with plastic wrap; refrigerate 1 hour for easier handling.
• Heat oven to 375°F. Work with 1 rectangle of dough at a time; keep remaining dough refrigerated. On floured work surface, roll dough with rolling pin to 1/4-inch thickness. With fluted pastry cutter or pizza cutter, cut into 4x1-inch rectangles; place 1 inch apart on ungreased cookie sheets.
• Bake 9 to 13 minutes or until bottoms are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 5 minutes.
• In small resealable food-storage plastic bag, place frosting; seal bag. Cut small hole in one bottom corner of bag. Squeeze bag to pipe frosting across cookies in wavy line to resemble wire. With decorating gel, place about 5 (1/4-inch) dots along wire for light bulbs.

CREAM WAFERS

Steps:

• In a small bowl, beat butter, flour and cream. Cover and refrigerate 1 hour or until easy to handle. , Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 1-1/4-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Sprinkle with sugar. Prick each cookie 3-4 times with a fork. , Bake 7-9 minutes or until set. Remove to wire racks to cool., In a small bowl, combine butter, confectioners' sugar, vanilla and enough cream to achieve desired consistency. Remove half to another bowl; tint one portion of filling with red food coloring and the other half with green. Carefully spread filling on bottom of half of the cookies; top with remaining cookies.

SPICED ALMOND WAFERS

Steps:

• Line 2 mini loaf pans with plastic wrap.
• Whisk together flour, baking soda, and salt. Beat butter and sugar with a mixer on medium speed for 4 minutes.
• Reduce speed to low. Add eggs and spices. Beat in flour mixture in 3 additions.
• Press cookie dough into pans, and cover tightly with plastic wrap. Freeze for 1 1/2 hours (or up to 1 month).
• Preheat oven to 400 degrees. Remove dough from 1 pan. Let soften slightly. Cut eight 1/8-inch-thick slices with a sharp knife.
• Cover remaining dough, and freeze in pan until ready to slice and bake.
• Place slices 1 1/2 inches apart on a cookie sheet lined with a nonstick baking mat.
• Top each with 2 to 3 almond slices. Freeze until firm, 5 minutes.
• Bake until dark golden brown, 10 minutes. Let cool on sheet on a wire rack. Repeat.