PILLSBURY ALMOND COOKIES RECIPES

Steps:

• Heat oven to 350°F.
• Meanwhile, in food processor, place almonds. Cover; process with on-and-off pulses until finely ground.
• In large bowl, break up cookie dough. Add flour and ground almonds; stir with spoon or hands until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
• Shape dough into 38 (1-inch) balls. Roll balls in coarse sugar. Place 1 inch apart on ungreased cookie sheets.
• Bake 9 to 12 minutes or until edges are set but not brown. Remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
• In small bowl, stir powdered sugar, milk and almond extract, adding enough milk for desired drizzling consistency. Drizzle over cooled cookies.

Steps:

• Heat oven to 375°F. Line large cookie sheets with parchment paper.
• In large bowl, break up cookie dough and almond paste. Add flour and preserves; knead until well blended and mixture forms a ball. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Pat into 6x9-inch rectangle. Cut into 24 pieces.
• In small bowl, beat egg whites with fork or wire whisk until foamy. In another small bowl, place almonds.
• Shape each dough piece into ball. Flatten to 3-inch round. Dip one flat side into egg whites, coating one side only. Place coated side down onto almond slices. Lightly press to coat with almonds. Place 2 inches apart on cookie sheets, almond side up.
• Bake 13 to 18 minutes or until cookies are light golden brown. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 20 minutes. Store in covered container.