ALMOND CRISPS COOKIE RECIPE RECIPES

Name: Crisp Almond Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 5 dozen.
Ingredients: 1/2 cup butter, softened; 1/2 cup shortening; 1 cup confectioners' sugar; 1 tablespoon water; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1/2 teaspoon salt; 1 cup finely chopped almonds; Additional confectioners' sugar

CRISP ALMOND COOKIES RECIPE: HOW TO MAKE IT

Crisp Almond Cookies Recipe: How to Make It image

I found this recipe in a magazine years ago and have shared it with family and friends many times since. These slightly sweet crisp cookies bring a flavorful ending to any meal.

Provided by Taste of Home

Categories Desserts

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 5 dozen.

Number Of Ingredients 9

Ingredients

1/2 cup butter, softened
1/2 cup shortening
1 cup confectioners' sugar
1 tablespoon water
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 cup finely chopped almonds
Additional confectioners' sugar

Steps:

In a large bowl, cream the butter, shortening and sugar and fluffy. Beat in water and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Stir in almonds. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly with a fork. , Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool. Dust with confectioners' sugar.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

CRISPY ALMOND BUTTER THINS (COOKIES) RECIPE - FOOD.COM

Crispy Almond Butter Thins (Cookies) Recipe - Food.com image

Crispy, buttery and so delicious! -- plan ahead the dough needs to chill for a minimum of 3 hours or up to 3 days --- the success of this cookie will depend on the quality of butter that you use so purchase the best! Since the dough is very thick I suggest to use a stand mixer for mixing --- for CHRISTMAS coat in coloured sugar, also haven't tried it as yet but I plan on adding in some finely chopped candied maraschino cherries or dried fruit to the cookie batter for Christmas, so you might want to give that a try! --- servings is only estimated.

Total Time 3 hours 15 minutes

Prep Time 3 hours

Cook Time 15 minutes

Yield 60 serving(s)

Number Of Ingredients 7

Ingredients

2 cups butter, room temperature (1-pound butter, no substitutes please!)
2 cups white sugar (for a sweeter cookie increase sugar slightly)
2 -3 teaspoons almond extract
2 large egg yolks
1/2 teaspoon salt
2 cups all-purpose flour
sugar, for coating (optional)

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.

Nutrition Facts : Calories 97.5, FatContent 6.3, SaturatedFatContent 4, CholesterolContent 23.3, SodiumContent 63.3, CarbohydrateContent 9.9, FiberContent 0.1, SugarContent 6.7, ProteinContent 0.6

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