ALMOND PASTE SUGAR COOKIES - BIGOVEN
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Total Time 1 hours
Prep Time 30 minutes
Yield 6
Number Of Ingredients 9
Steps:
- "Food coloring Place almond paste in food processor with metal blade in place: process until finely chopped. Add butter and sugar; process until thoroughly mixed. Add egg white; process until smooth. Add flour and cinnamon; process until dough forms a ball. Remove from processor; wrap in plastic and chill 1/2 hour or until firm. Roll dough on lightly floured work surface, approximately 1/4 inch thick. Cut into desired shapes. TRansfer to a lightly greased baking sheet; bake at 325 degrees, 10-12 minutes, until lightly browned. Removed cookies to a rack to cool. Mix together powdered sugar, milk and almond extract. Divide glaze into separate bowls and tint each bowl as desired with food coloring. Spread cookies with glaze and allow to dry and harden before serving. "
Nutrition Facts : Calories 797 calories, FatContent 36.5137116185897 g, CarbohydrateContent 112.770312371795 g, CholesterolContent 81.5958333333333 mg, FiberContent 2.51037697617213 g, ProteinContent 7.93614016025641 g, SaturatedFatContent 20.0530386041667 g, ServingSize 1 1 Serving (181g), SodiumContent 233.0919375 mg, SugarContent 110.259935395623 g, TransFatContent 2.56825107692307 g
DARIA'S BEST-EVER SUGAR COOKIES RECIPE: HOW TO MAKE IT
After years of searching for the best sugar cookie recipe, believe me, this is it! Almond paste gives a hint of great flavor to these moist cookies with a subtle crunch. —Daria Burcar, Rochester, Michigan
Provided by Taste of Home
Categories Desserts
Total Time 02 hours 10 minutes
Prep Time 02 hours 00 minutes
Cook Time 10 minutes
Yield about 13-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, beat almond paste and egg yolks until crumbly. Add butter, sugar and salt; beat until light and fluffy. Gradually add flour and mix well. Divide into four portions; shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate 1-2 hours or until easy to handle., Preheat oven to 375°. On a lightly floured surface, roll one portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 2 in. apart on ungreased baking sheets. Repeat with remaining dough., Bake 6-8 minutes or until edges begin to brown. Cool 2 minutes before removing from pans to wire racks to cool completely., For frosting, beat confectioners' sugar, meringue powder and water until fluffy, about 5 minutes. Color frosting if desired. Frost cookies; decorate with coarse sugar and sprinkles if desired. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 55 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 25mg sodium, CarbohydrateContent 7g carbohydrate (5g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
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ALMOND PASTE SUGAR COOKIES RECIPE - COOKEATSHARE
Reviews 5
Calories 723 per serving
- Food coloring Place almond paste in food processor with metal blade in place: process till finely minced. Add in butter and sugar; process till thoroughly mixed. Add in egg white; process till smooth. Add in flour and cinnamon; process till dough forms a ball. Remove from processor; wrap in plastic and refrigerate1/2 hour or possibly till hard. Roll dough on lightly floured work surface, approximately 1/4 inch thick. Cut into desired shapes. TRansfer to a lightly greased baking sheet; bake at 325 degrees, 10-12 min, till lightly browned. Removed cookies to a rack to cold. Mix together powdered sugar, lowfat milk and almond extract. Divide glaze into separate bowls and tint each bowl as desired with food coloring. Spread cookies with glaze and allow to dry and harden before serving.
ALMOND PASTE SUGAR COOKIES - BIGOVEN
From bigoven.com
Reviews 0
Total Time 1 hours
Cuisine American
Calories 797 calories per serving
- "Food coloring Place almond paste in food processor with metal blade in place: process until finely chopped. Add butter and sugar; process until thoroughly mixed. Add egg white; process until smooth. Add flour and cinnamon; process until dough forms a ball. Remove from processor; wrap in plastic and chill 1/2 hour or until firm. Roll dough on lightly floured work surface, approximately 1/4 inch thick. Cut into desired shapes. TRansfer to a lightly greased baking sheet; bake at 325 degrees, 10-12 minutes, until lightly browned. Removed cookies to a rack to cool. Mix together powdered sugar, milk and almond extract. Divide glaze into separate bowls and tint each bowl as desired with food coloring. Spread cookies with glaze and allow to dry and harden before serving. "
MARZIPAN-STUFFED ALMOND SUGAR COOKIES | LOVE AND OLIVE OIL
From loveandoliveoil.com
Total Time 1 hours
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.In a bowl, whisk together flour, almond flour, baking powder, baking soda, and salt; set aside.Combing sugar, brown sugar, and cream cheese in a large mixing bowl; smoosh and blend with a large rubber spatula until uniform and paste-like. Add melted butter and oil and stir until smooth. Add egg and extracts and stir until smooth and shiny.Pour in dry ingredients and fold until just incorporated and no dry ingredients remain. The dough will be fairly soft, but still workable as it’s definitely more oily than sticky. Still, if it seems much too sticky to work with, you can chill it for 20 to 30 minutes to stiffen it up a bit.To make filling, knead together almond paste, corn syrup, powdered sugar, and orange blossom water until smooth, using a light dusting of powdered sugar to prevent the paste from sticking. Form into 3/4-inch diameter balls (about 1/2 teaspoon worth or 5 grams each), then flatten slightly into a 1-inch diameter disk.Spoon dough by the tablespoonful. Split in half and slightly flatten in the palm of your hand. Place one almond paste disk in the center, and top with other half of dough. Seal edges and smooth into a flattened ball shape. Press into crushed almonds until fully coated, then arrange on prepared baking sheets, leaving 2 inches of space between cookies.Bake for 10 to 12 minutes or until tops are puffed and edges are lightly golden brown. Let cool for 5 minutes on baking sheet, then transfer to a wire rack to cool completely. Repeat with remaining dough. Cookies will keep in an airtight container for up to 5 days.
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Reviews 4.3
Total Time 40 minutes
Category dessert
- Pull off little pieces of the dough and roll them into balls about 1-inch in diameter, enclosing a whole almond in the center of each one. Place on an ungreased baking sheet and bake on the center rack of the oven for 15 to 20 minutes, until light brown. Transfer to racks to cool slightly. When cool enough to handle, roll 1/2 the cookies in the cocoa powder, and the remaining 1/2 in the confectioners' sugar. Serve warm or return to the rack to cool.
COCOA-COFFEE ALMOND COOKIES RECIPE | BON APPÉTIT
From bonappetit.com
Reviews 3.4
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