ALMOND SUGAR COOKIES
It's a tradition in our house to start baking Christmas cookies early in the season and try some new recipes every year. These nutty, glazed, melt-in-your-mouth almond sugar cookies are one of my favorites. -Lisa Hummell, Phillipsburg, New Jersey
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4-1/2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Beat in almond extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Roll into 1-in. balls. , Place 2 in. apart on ungreased baking sheets. Coat bottom of a glass with cooking spray; dip in sugar. Flatten cookies with prepared glass, dipping glass in sugar again as needed. , Bake until edges are lightly browned, 7-9 minutes. Cool for 1 minute before removing to wire racks., In a small bowl, whisk together the confectioners' sugar, almond extract and enough water to achieve glaze consistency. Tint with food coloring if desired; drizzle over cookies. Sprinkle with almonds.
Nutrition Facts : Calories 67 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 43mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
ALMOND EXTRACT COOKIES
Simple buttery sugar cookies flavored with almond extract. They require no cookie cutters, so they are extra easy! You'll love the creamy almond sugar cookie frosting!
Provided by Kara
Categories Dessert: Cookies
Time 29m
Number Of Ingredients 12
Steps:
- Mix butter, sugar and extract in a large bowl. Beat until creamy, 1 to 2 minutes.
- Add remaining ingredients and stir till mixed well.
- Roll dough into 1 inch balls. Place 2 inches apart on cookie sheet and flatten balls to 1/4 inch thickness with the bottom of a glass dipped in sugar.
- Bake at 375 for 7-9 minutes or until edges are barely lightly browned. Cool for a couple of minutes on the baking sheet before moving to cooling racks.
- Cool completely. Frost cookies and decorate with sprinkles if desired.
- Frosting: Beat together all ingredients till smooth and creamy, adding as much cream or milk as needed.
Nutrition Facts : Calories 129 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 82 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
BRICKLE COOKIES
The only problem with these cookies is that once you eat one, you want more.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield About 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a bowl, combine the dry cake mix, vegetable oil, egg and vanilla; mix well. Stir in pecans. Refrigerate for 1 hour or until firm enough to handle., Roll into 1-in. balls; dip top of each ball into toffee bits and set 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 3 minutes before removing to wire racks.
Nutrition Facts : Calories 298 calories, Fat 18g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 261mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
ALMOND BRICKLE- EASY
Yummy! This is my all-time favorite homemade candy. I love the combination of buttery toffee with nuts and chocolate! It's REALLY EASY to make- you don't even need a candy thermometer for this one. Sometimes I use pecans instead of almonds and I love it that way, too. Feel free to substitute your favorite nut for the almonds- just chop them up small.
Provided by Realtor by day
Categories Candy
Time 7m
Yield 1 pan, 1 serving(s)
Number Of Ingredients 4
Steps:
- Cook butter and sugar in a skillet over medium heat until sugar has completely melted, about 2 or 3 minutes, stirring constantly.
- Add almonds and continue cooking and stirring for another 2 or 3 minutes, just until the almonds begin to brown around the edges.
- Pour mixture into a well greased (butter) 13x9 pan.
- Sprinkle the chocolate chips evenly over hot mixture. Wait a minute or two until they are soft and melting and spread them evenly over the top. Chill until firm, break into pieces and hide it from everyone so you can have it all for you!
- NOTE: This stuff is really good broken up as a topping for homemade vanilla ice cream and on top of cakes or in the filling between layers.
SALTINE CRACKER BRICKLE
In December 2009, The New York Times asked readers to send photos and recipes of their favorite holiday cookies. About 100 people answered the call, and this one, from Kelly Mahoney in Boulder, Col. was one of the 35 recipes chosen for online publication. It's got just five ingredients - Saltines, sugar, butter, vanilla and chocolate chips - and it comes together in about 20 minutes, so you can satisfy those salty-sweet cravings in a snap. It also works with salted matzo.
Provided by The New York Times
Categories easy, quick, candies, cookies and bars, dessert
Time 20m
Yield About 2 pounds
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees. Line a sheet pan or large cookie sheet with sides with heavy-duty aluminum foil. Arrange the crackers side by side in a single layer on the foil. In a small saucepan, melt the sugar and butter, stirring constantly until they bubble, about 2 to 3 minutes. Remove from heat and quickly stir in the vanilla. Pour evenly over the crackers and, using a spatula, spread to cover evenly.
- Bake immediately. After 7 minutes, remove the pan from the oven and sprinkle the chocolate chips evenly over the crackers. Return to the top rack of the oven and bake for 2 minutes more. Spread the chocolate evenly over the crackers with a clean spatula. Cool for 20 to 30 minutes before transferring the tray to the freezer. The next day, peel off the foil and break the brickle into pieces. Keep frozen or refrigerated.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 20 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 12 grams, Sodium 80 milligrams, Sugar 27 grams, TransFat 0 grams
BUTTER BRICKLE COOKIES
Make and share this Butter Brickle Cookies recipe from Food.com.
Provided by byZula
Categories Dessert
Time 58m
Yield 4 dozen
Number Of Ingredients 13
Steps:
- In a large bowl, beat 1 cup sugar, powdered sugar, margarine and oil until blended. Add extract and eggs, blending well.
- Add flours, soda, cream of tartar and salt and mix well. Stir in almonds and brickle. Cover and refrigerate for 30 minutes.
- Shape tbsps. of dough into balls. Roll balls I granulated sugar. Place 4-inches apart on ungreased baking sheets.
- With fork dipped in sugar, flatten each in a crisscross pattern.
- Bake at 350 degrees for 12 to 18 minutes or until light and golden brown around edges.
- Cool one minute and remove from baking sheets. Cool completely on wire racks.
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- Combine all ingredients except toffee bits in bowl. Beat at medium speed, scraping bowl often, until well mixed. Stir in toffee bits.
- Shape dough into 1-inch balls. Place, 2 inches, apart onto ungreased cookie sheets. Bake 8-11 minutes or until edges are very lightly browned. Sprinkle warm cookies with sugar, if desired.
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