ALMOND SHORTBREAD I
Melt-in-your-mouth shortbread.
Provided by Robin J.
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h40m
Yield 18
Number Of Ingredients 5
Steps:
- In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.
- Preheat oven to 300 degrees F (150 degrees C).
- On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.
- Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 22.5 g, Cholesterol 27.1 mg, Fat 10.4 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.5 g, Sodium 73 mg, Sugar 9.3 g
RASPBERRY FILLED ALMOND SHORTBREAD WITH ALMOND GLAZE
"Originally in Taste of Home". These cookies are very delicious. They are great with a cup of tea. I hope you will try and enjoy them as we do.
Provided by Amy Lee
Categories Dessert
Time 2h35m
Yield 36 cookies, 6-9 serving(s)
Number Of Ingredients 8
Steps:
- In a Medium Mixing Bowl (I prefer using a Plastic Bowl that has a lid).
- Cream Butter and Sugar.
- mix in the almond extract.
- Gradually mix in flour until the dough forms a ball.
- Cover and refrigerate for an hour for easier handling.
- Preheat Oven to 350 degrees.
- Roll into 1 1/2 inch balls and place on a ungreased cookie sheet.
- Using a wooden spoon handle make and indention in the middle of the ball.
- (I like using the knuckle on my first finger).
- Fill with the raspberry jam.
- Bake at 350 degrees for 14-18 minutes depending on your oven.
- Add aditional Raspberry jam if desired (I never do this).
- Remove and place on wire racks for cooling.
- Mix the Glaze ingredients.
- Using a butter knife (dipping it in the glaze Mixture) Letting the glaze run off the butter knife, Zig Zag the mixture across the cookies creating a continuing Z.
Nutrition Facts : Calories 663.3, Fat 31.1, SaturatedFat 19.5, Cholesterol 81.3, Sodium 280.3, Carbohydrate 92.5, Fiber 1.4, Sugar 55, Protein 4.7
ALMOND SHORTBREAD
I love to have this delicious cookie at Christmas. If you can wait a couple days after baking before you eat them, you will be rewarded with a much richer cookie. Very easy and not at all time consuming!
Provided by mtmissy
Categories Dessert
Time 22m
Yield 24 cookies
Number Of Ingredients 7
Steps:
- Cream butter, sugar and vanilla.
- With your almonds, either just crush them or you can put them into a blender/food processor to either make very small pieces or ground. its your preference as to how you would like them. mix the almonds with the flour and salt.
- When the butter is creamed, add the flour mix. it will seem crumbley, keep mixing until it comes together.
- When mixed well, separate into 4 equal balls.
- I use a pizza pan because I can do the whole batch on one pan. Lightly grease pan. Take balls and press until about 1/4-inch thick. cut into six pieces (yes, before you bake).
- Bake for 12-14 minutes. You don't want them browned, just set well.
- When they are done, take them out and cut again and put on cooling rack still together. Let cool. Store in tight container. I use ziplock bags.
Nutrition Facts : Calories 80.8, Fat 4.9, SaturatedFat 2.5, Cholesterol 10.2, Sodium 58.1, Carbohydrate 8.2, Fiber 0.4, Sugar 2.9, Protein 1.1
ALMOND SHORTBREAD
My favourite shortbread recipe I have been making for a few years now, My family love to recieve these shortbread at Christmas time. You dont really taste the almond in these but it gives it a nice flavour or texture... just something! I like making these in heart shapes.
Provided by dizzydi
Categories Dessert
Time 50m
Yield 30 Heart shaped pieces, 30 serving(s)
Number Of Ingredients 5
Steps:
- Sift flours and icing sugar.
- Rub in butter using fingertips till mixture resembles dried bread crumbs.
- Press together and knead gently.
- Roll out to 1cm thickness and cut out shapes.
- Bake in 160 degrees celsius oven for 25-30 minutes till light golden colour.
Nutrition Facts : Calories 98.9, Fat 7.6, SaturatedFat 4.3, Cholesterol 17.8, Sodium 47.9, Carbohydrate 6.9, Fiber 0.4, Sugar 1.4, Protein 1.1
ALMOND BUTTER SHORTBREAD WITH GRAPE GLAZE
I was reading through a past issue of Better Homes & Gardens when I came across this recipe. I had to make it immediately (well the next day, since I didn't have any grape jam on hand). Delicious! From March 2013 BHG.
Provided by flower7
Categories Dessert
Time 1h16m
Yield 48 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F.
- In a large mixing bowl combine butter, almond butter, brown sugar, and salt. Beat with an electric mixer on medium speed until combined. Gradually add flour until incorporated.
- On a piece of waxed paper pat dough into an 8x6-inch rectangle; cut into 48 equal pieces (about 1-inch squares). Roll pieces into balls. Place 2 inches apart on a parchment covered cookie sheet. Using a flat bottomed measuring cup dipped in flour, flatten dough balls to 1/4-inch thickness [I used my fingers instead of the cup].
- Bake 12 minutes or until lightly browned and tops of cookies are set. Remove cookie sheet from oven. Stir jam to create a spreadable consistency. Top each cookie with a generous 1/2 tsp jam, spreading jam not quite to edges. Return to oven and bake 2 more minutes.
- While cookies are warm, top with a sprinkle of sea salt, if desired.
- Place cooled cookies in a single layer in an airtight container. Refrigerate up to 3 days or freeze up to 1 month. Thaw before serving.
- *Note: Can also use natural or regular peanut butter. If you use regular peanut butter the dough will be a bit softer. Cover and chill for 30-60 minutes until firm enough to shape and cut.
Nutrition Facts : Calories 90.6, Fat 5.4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 66, Carbohydrate 9.8, Fiber 0.5, Sugar 4.5, Protein 1.2
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