Whitechocolatealmondcookies Recipes

WHITE CHOCOLATE-ALMOND DIPPED COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. Gradually add flour and mix well. Stir in apricots., Roll 1 tablespoonful of dough into a 2-1/2-in. log; shape into a crescent. Repeat. Place 2 in. apart on greased baking sheets. Bake at 350° for 10-14 minutes or until set. Remove to wire racks to cool completely., In a microwave, melt candy coating; stir until smooth. Dip half of each cookie in coating; allow excess to drip off. Press into almonds; place on waxed paper. Let stand until set. Store in an airtight container.

WHITE CHOCOLATE ALMOND COOKIES

Steps:

• Cream butter and shortening.
• Gradually add sugar beating at medium speed of electric mixer until light and fluffy.
• Add egg and vanilla, beating well.
• Combine flour, soda and salt; add to creamed mixture mixing well.
• Stir in white chocolate and almonds.
• Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake at 375F for 8-10 minutes.
• Remove to wire racks to cool.

ALMOND WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and almond extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate and almonds.
• Drop by heaping tablespoons about 1 inch apart onto ungreased baking sheets.
• Bake 12 to 13 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

CHOCOLATE ALMOND SANDWICH COOKIES

Steps:

• For the sandwich cookies: In a large bowl, combine the almond butter, coconut sugar and butter. Using a handheld mixer, beat on medium speed until light and fluffy, about 3 minutes. Add the cocoa powder, baking soda, almond extract, salt and eggs and mix to combine. Fold in the oats and mini chocolate chips. Cover and refrigerate the dough for 1 hour.
• Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
• Scoop 15 heaping tablespoon-size rounds of dough 1 inch apart on each prepared baking sheet. Bake, rotating the baking sheets halfway through, until the cookies are just set around the edges and still soft in the middle, 10 to 11 minutes. Allow to cool for 10 minutes on the baking sheets before removing to a wire rack to cool completely.
• For the filling: In a medium bowl, combine the cream cheese, powdered sugar, butter, cocoa powder and salt. Using a handheld mixer, beat on medium speed until light and fluffy, about 3 minutes.
• Spread a heaping tablespoon of the filling on the flat side of half of the cooled cookies. Sandwich the remaining half of the cookies, flat side against the filling. Store in the refrigerator and remove 30 minutes before serving.

WHITE CHOCOLATE ALMOND COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Place coconut flakes on 1 baking sheet; leave the second baking sheet for the cookies.
• Bake coconut in the preheated oven until slightly brown, about 6 minutes. Leave the oven on.
• Combine flour, baking soda, and salt in a small bowl. Cream brown sugar, butter, white sugar, and almond extract together in a separate bowl. Add egg yolk and milk and mix. Pour in flour mixture and combine until almost fully incorporated. Add chocolate, almonds, and toasted coconut; mix well.
• Drop 1 1/2-inch balls of dough on the prepared baking sheet.
• Bake in the preheated oven until golden on the edges and soft in the centers, 8 to 10 minutes.

WHITE CHOCOLATE ORANGE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream the butter and sugars together until light and fluffy. Beat in the egg and orange zest. Stir the flour, baking soda, and salt together; mix into the creamed mixture. Stir in the white chocolate chips and chopped walnuts. Drop tablespoonfuls of dough onto ungreased baking sheets.
• Bake for 10 to 12 minutes in the preheated oven. Allow to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

WHITE CHOCOLATE BUTTERSCOTCH COOKIES RECIPE BY TASTY

Steps:

• Preheat oven to 350°F
• Mix sugars, butter, egg, and vanilla extract in a medium bowl.
• Stir in flour, baking powder, salt, white chocolate and butterscotch until dough.
• Scoop onto a greased baking sheet and place in the oven for 10 to 12 minutes.
• Let cool for 10 minutes.
• Enjoy!

WHITE ALMOND NO-BAKE COOKIES

Steps:

• In a large saucepan, combine sugar, butter and milk. Cook and stir over medium heat until butter is melted and sugar is dissolved. Remove from heat. Stir in baking chips and extract until smooth. Add oats and, if desired, cherries; stir until coated., Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set, about 30 minutes. Store in an airtight container in the refrigerator.

WHITE CHOCOLATE ALMOND COOKIES RECIPE BY TASTY

Steps:

• Place butter in a heatproof bowl and melt in the microwave on the lowest heat setting in 10-second increments until completely melted; set aside to cool completely.
• In another bowl, add the flour, baking soda, cornstarch (corn flour), and salt, and mix until well combined; set aside.
• Once the butter has cooled down, add the brown sugar, granulated sugar, vanilla extract, and almond extract; whisk until the mixture has thickened, about 1-2 minutes. Next add the egg and mix until smooth and homogenous.
• Add the flour mixture to the butter mixture and mix until well combined and a dough forms; add the chopped almonds and the white chocolate chips and mix until thoroughly distributed.
• Cover the dough with plastic wrap, or foil and place in the fridge for AT LEAST 30 minutes.
• Preheat the oven to 350℉ (175 C), and line two cookie sheets with parchment paper, or silicone place mats.
• Portion the dough into 2 tablespoons/1 oz. balls and place on a lined baking sheet.
• Bake cookies for 10-12 minutes, rotating cookie sheet halfway through baking time to ensure even browning. Let the cookies sit on the tray for minutes, then transfer to a cooling rack, store in an airtight container

WHITE CHOCOLATE COOKIES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line two large baking sheets with baking parchment. Beat the butter and sugars together in a large bowl using an electric whisk, or in a stand mixer until just combined. Crack in the egg and beat again. Stir through the vanilla, flour, bicarb, chocolate chunks and ¼ tsp fine sea salt.
• Roll the mixture into 10 even-sized balls between the palms of your hands. Arrange over the prepared baking sheets and bake for 10-12 mins until golden brown at the edges. Leave to cool slightly on the sheets, then transfer to a wire rack and leave to cool completely, or eat warm with ice cream.

WHITE CHOCOLATE ORANGE COOKIES

Steps:

• Cream the butter and sugars together until light and fluffy.
• Beat in the egg and orange peel.
• Stir together the flour, baking soda, and slat and add to the butter mixture, stirring to combine.
• Stir in the white chocolate chips.
• Drop by spoonfuls onto an ungreased baking sheet.
• Bake 12 minutes at 350 degrees.