almond cookies Posts

Recipe: Ginger Almond Cookies

Recipe: Ginger Almond Cookies

1/2 cup almonds, toasted
6 tablespoon sugar
1 cup all-purpose flour
2 teaspoon ground ginger
1 pinch salt
4 ounce unsalted butter, at room temperature
1 teaspoon pure vanilla extract

Estimated Cooking Time: 3 hours 30 min.

1. In a food processor, combine the almonds with half the sugar and process to a coarse powder. Transfer to a bowl and stir in the flour, ginger and salt.

2. In a large bowl, beat the butter with the remaining sugar and the vanilla until well blended. Add the flour mixture and beat until combined.

3. Divide the dough in half and shape each half into a 6-inch-long log [for recipe making 48 cookies]. Wrap each log in plastic and chill until firm, at least 3 hours or for up to 3 days.

4. Preheat the oven to 350 degrees F (175 degrees C) and line 2 cookie sheets with parchment paper. Slice the dough logs 1/4 inch thick and arrange the slices 1 inch apart on the prepared cookie sheets. Bake the cookies for about 18 minutes, or until golden on the bottoms and edges; shift the pans halfway through baking. Slide the parchment with the cookies onto wire racks and let the cookies cool completely before serving. (The cookies can be kept in an airtight container for up to 3 days.)

Yields: 4 dozen.

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Recipe: Almond Jelly Cookies

Recipe: Almond Jelly Cookies

1-1/2 cups butter or margarine, softened
1 cup sugar
1-1/2 cups ground almonds
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup jelly or jam of your choice

In a mixing bowl, cream butter and sugar. Add almonds and vanilla; mix well. Combine flour and salt; gradually add to the creamed mixture. Refrigerate for 2 hours or until easy to handle. On a lightly floured surface, roll out half of the dough to 1/8-in, thickness.

Cut with a 2-in, round cookie cutter. Repeat with remaining dough, using a 2-in, doughnut cutter so the center is cut out of each cookie. Place 1 in. apart on ungreased baking sheets. Bake at 350 for 10-12 min or until edges are lightly browned. Remove to wire racks to cool. Spread 1/2 teaspoon jelly over the bottom of the solid cookies; place cookies with cutout centers over jelly.

Yield: 5 dozen.

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Recipe: Party Time Cookies

Recipe: Party Time Cookies


1 1/2 sticks (3/4 C) butter, softened
1/3 C sugar
1 tsp. almond extract 1 C flour
6 oz. semisweet chocolate chips (about 1 C)
4 oz. slivered almonds (about 1 C)

Preheat oven to 350 degrees. Cream butter and sugar together in a med. bowl using an electric mixer set at med. speed. Add extracts and beat well. Scrape bowl. Add flour, chocolate chips, and almonds, and blend on low speed just until combined.

Do not over mix.

Shape rounded tablespoons into 1 1/2 inch balls and place on ungreased baking sheets, 2 inches apart. Press balls with palm of hand or bottom of drinking glass to 1/2 inch thick rounds. Bake 15 to 17 minutes or until cookies just begin to brown. Transfer cookies to a cool, flat surface.

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Recipe: Chocolate Dipped Almond Cookies

Recipe: Chocolate Dipped Almond Cookies

1/2 pkg (18 ounces) Refrigerated Sugar Cookie Dough, softened
1/4 cup Chopped almonds
1/4 cup (3 ounces) Semi-Sweet Chocolate Chips

1. PREHEAT oven to 350° F.
2. Line baking sheets with wax paper.
3. COMBINE cookie dough and almonds in medium bowl.
4. Refrigerate 15 minutes for easier handling.
5. Shape cookie dough into 1 1/2-inch balls; place on ungreased baking sheets.
6. BAKE for 12 to 14 minutes or until light golden brown around edges.
7. Cool on baking sheet on wire racks for 1 minute; remove to wire racks to cool completely.
8. MICROWAVE morsels in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir.
9. Microwave at additional 10-second intervals, stirring until smooth.
10. Dip cookie halfway into chocolate; shake off excess.
11. Place on prepared baking sheets; refrigerate for 15 minutes or until coating is set.

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Recipe: Gluten-Free Almond Cookies

Recipe: Gluten-Free Almond Cookies

Ingredients:

1/2 c Butter or margarine
1/2 c Brown sugar, lightly packed
1 t Almond extract
1 Egg
1/2 c Rice flour
2 c Crispy Rice (crushed)
2 tb Chopped almonds

This is a special recipe made without gluten.

Crispy Rice is available from a food distributor or
health food shop.

Preheat oven to 350 F. Cream butter and sugar
together until light and fluffy. Add almond extract
and egg. Beat well. Stir in flour, Crispy Rice and
almonds. Shape into balls, 1″ in diameter and place
on ungreased baking sheet. Press with a floured fork
to flatten slightly. Bake for 12 to 15 minutes until
lightly browned.

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Source: A Guide for the Diabetic Celiac