ALMOND SLICE COOKIES RECIPE RECIPES
SPICED ALMOND COOKIES RECIPE: HOW TO MAKE IT
These cookies are my all-time favorite! The recipe has won ribbons at fairs and applause from family and guests alike. One of the reasons I like it is that I can make the dough and freeze it. Then, when I need another batch of cookies, I take a "log" out of the freezer, thaw it and make fresh cookies in minutes. —Wanda Daily, Milwaukie, Oregon
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 7 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, cream butter, shortening and sugars until light and fluffy. Add eggs and beat well. Combine dry ingredients; stir into creamed mixture along with nuts. Shape into three 9x1-1/2-in. rolls; wrap in plastic. Refrigerate 2-3 days for spices to blend. , Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 12-14 minutes or until set. Remove to wire racks.
Nutrition Facts : Calories 160 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 136mg sodium, CarbohydrateContent 20g carbohydrate (10g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
SLICE-AND-BAKE SHORTBREAD COOKIES RECIPE | MYRECIPES
Provided by MyRecipes
Total Time 5 hours 15 minutes
Yield Makes 4 dozen
Number Of Ingredients 8
Steps:
- Beat 1 cup softened butter at medium speed with an electric mixer until creamy. Gradually add 3/4 cup powdered sugar, beating until smooth. Stir in vanilla extract and almond extract until blended.
- Stir together 2 cups flour, 1/4 tsp. baking powder, and 1/8 tsp. salt.
- Gradually add flour mixture to butter mixture, beating at low speed until blended.
- Shape shortbread dough into 2 (7-inch) logs. Wrap each log in wax paper, and chill 4 hours, or freeze logs in zip-top plastic freezer bags up to 1 month.
- Preheat oven to 350°.
- If frozen, let logs stand at room temperature 10 minutes. Cut each log into 24 slices. Place shortbread slices 1 inch apart on lightly greased or parchment paper-lined baking sheets.
- Bake shortbread slices at 350° for 10 to 12 minutes or until edges of slices are golden.
- Remove shortbread from baking sheets, and place on wire racks; let cool completely (about 20 minutes). Store in airtight containers.
- Easy Variations:
- Cranberry-Orange Shortbread Cookies: Stir in 1/2 cup chopped dried cranberries and 1 Tbsp. orange zest with extracts in Step
- Pecan Shortbread Cookies: Omit almond extract. Stir in 1 cup finely chopped toasted pecans with vanilla in Step
- Toffee-Espresso Shortbread Cookies: Omit almond extract. Stir in 1/2 cup almond toffee bits and 1 Tbsp. espresso powder with vanilla in Step
- Coconut-Macadamia Nut Shortbread Cookies: Omit almond extract. Stir in 1 cup toasted coconut, 1/2 cup finely chopped macadamia nuts, and 1/4 tsp. coconut extract with vanilla in Step
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