CRANBERRY ALMOND THIN COOKIES RECIPES

Name: Italian Sprinkle Cookies
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: about 7 dozen.
Cuisine: Europe, Italian
Ingredients: 6 large eggs, room temperature; 5 cups all-purpose flour; 2 cups confectioners' sugar; 2 tablespoons plus 1-1/2 teaspoons baking powder; 1 cup shortening; 3 teaspoons almond extract; 1-1/2 teaspoons lemon extract; GLAZE:; 3-3/4 cups confectioners' sugar; 1/2 cup warm 2% milk; 1 teaspoon almond extract; 1 teaspoon vanilla extract; Colored sprinkles

ITALIAN SPRINKLE COOKIES RECIPE: HOW TO MAKE IT

Italian Sprinkle Cookies Recipe: How to Make It image

Of all the Italian cookie recipes I make, this is my favorite. These sprinkle cookies take some time, but, believe me, they are well worth it! My husband and I used to operate an Italian American restaurant, and this recipe goes back generations. —Gloria Cracchiolo, Newburgh, New York

Provided by Taste of Home

Categories Desserts

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield about 7 dozen.

Number Of Ingredients 13

Ingredients

6 large eggs, room temperature
5 cups all-purpose flour
2 cups confectioners' sugar
2 tablespoons plus 1-1/2 teaspoons baking powder
1 cup shortening
3 teaspoons almond extract
1-1/2 teaspoons lemon extract
GLAZE:
3-3/4 cups confectioners' sugar
1/2 cup warm 2% milk
1 teaspoon almond extract
1 teaspoon vanilla extract
Colored sprinkles

Steps:

Using a heavy-duty mixer, beat eggs on high speed until light and foamy, about 5 minutes; set aside. In a large bowl, combine the flour, confectioners' sugar and baking powder; on low speed, gradually beat in shortening and extracts until mixture resembles fine crumbs. Gradually add beaten eggs (dough will be stiff). , Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes (tops of the cookies will not brown, but bottoms should brown slightly). , Meanwhile, in a small bowl, combine the confectioners' sugar, milk and extracts until smooth. As soon as cookies are removed from the oven, quickly dip 2 or 3 at a time into glaze. Remove with a slotted spoon or tongs; place on wire racks to drain. Immediately top with sprinkles. Let dry for 24 hours before storing in airtight containers.

Nutrition Facts : Calories 87 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 13mg cholesterol, SodiumContent 49mg sodium, CarbohydrateContent 14g carbohydrate (8g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

CRANBERRY KETO PANCAKES WITH ALMOND FLOUR - KETO DIET YUM

Cranberry Keto Pancakes With Almond Flour - Keto Diet Yum image

Just because you're on the keto diet doesn't mean you can't enjoy a big stack of keto-friendly pancakes! This pancake recipe is one of my favorite keto breakfast recipes and it's paleo and gluten-free too.

Provided by Jennifer

Categories Breakfast

Total Time 9 minutes

Prep Time 5 minutes

Cook Time 4 minutes

Yield 1

Number Of Ingredients 8

Ingredients

3 tbsp Blanched Almond Flour
1-2 tsp Sweetener (to taste) (Erythritol, stevia, etc.)
1/2 tsp Baking Powder (gluten-free)
1 large Egg
4 tbsp Almond Milk (unsweetened)
1 tbsp Coconut Oil
1/4 cup Cranberries
1 sachet Sweetener (Erythritol, stevia etc)

Steps:

Cooking the Keto Pancakes
Making the Cranberry Topping

Nutrition Facts : ServingSize 4 pancakes, Calories 250 kcal, CarbohydrateContent 6 g, ProteinContent 7.7 g, FatContent 22.1 g, SaturatedFatContent 13.6 g, CholesterolContent 186 mg, SodiumContent 119 mg, FiberContent 1.4 g, SugarContent 1.4 g

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