CHAI-SPICED ALMOND CELEBRATION COOKIES
Prize-Winning Recipe 2008! A dusting of sweet powdered sugar hides a delicately spiced, buttery sugar cookie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 36
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In large bowl, stir together cookie mix, almonds, allspice, cardamom and cinnamon. Stir in butter, vanilla and almond extract until soft dough forms.
- Shape level tablespoonfuls of dough into balls. On ungreased cookie sheets, place balls 2 inches apart.
- Bake 12 to 14 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling rack.
- Place powdered sugar in shallow bowl. Gently roll warm cookies in powdered sugar to coat all sides; place on cooling rack. Cool completely, about 15 minutes. Roll in sugar again.
Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 9 g, TransFat 1/2 g
CHAI-SPICED ALMOND COOKIES
Categories Cookies Mixer Dessert Bake Thanksgiving Kid-Friendly Quick & Easy Almond Vanilla Fall Edible Gift Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about 22
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Using electric mixer, beat butter, 1/3 cup sugar, both extracts, spices, and salt in medium bowl. Beat in flour, then stir in almonds.
- Using hands, roll dough into tablespoon-size balls. Place on large baking sheet, spacing apart. Bake until pale golden, about 25 minutes. Cool on sheet 5 minutes. Place remaining sugar in large bowl. Working in batches, gently coat hot cookies in sugar. Cool cookies on rack. Roll again in sugar and serve.
SPICED ALMOND COOKIES
These cookies are my all-time favorite! The recipe has won ribbons at fairs and applause from family and guests alike. One of the reasons I like it is that I can make the dough and freeze it. Then, when I need another batch of cookies, I take a "log" out of the freezer, thaw it and make fresh cookies in minutes. -Wanda Daily, Milwaukie, Oregon
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 7 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, cream butter, shortening and sugars until light and fluffy. Add eggs and beat well. Combine dry ingredients; stir into creamed mixture along with nuts. Shape into three 9x1-1/2-in. rolls; wrap in plastic. Refrigerate 2-3 days for spices to blend. , Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 12-14 minutes or until set. Remove to wire racks.
Nutrition Facts : Calories 160 calories, Fat 8g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 136mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
FLOURLESS ALMOND COOKIES WITH CARDAMOM, ORANGE ZEST, AND PISTACHIOS
Both cardamom and pistachios are essential ingredients in Persian dessert making. This dough is delicate because it doesn't contain any gluten, so be sure it's fully chilled and firm before rolling into logs and slicing into cookies.
Provided by Louisa Shafia
Categories Cookies Passover Kosher for Passover Almond Cardamom Orange Pistachio Chocolate Dessert Potato Wheat/Gluten-Free Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 30
Number Of Ingredients 10
Steps:
- Using an electric mixer on medium speed, cream sugar and oil in a large bowl until mixture resembles texture of wet sand, about 3 minutes. Add egg and orange zest and beat until just combined.
- Whisk almond flour, potato starch, cardamom, and salt in a medium bowl. Fold dry ingredients into oil mixture. Cover with plastic wrap and chill 1 hour.
- Spread pistachios in a single layer on a rimmed baking sheet. Divide dough into 2 balls. Roll each ball into 1 1/2" wide logs, then roll logs in pistachios to coat; reserve remaining pistachios for decorating, if desired. Wrap logs in plastic wrap and chill at least 1 1/2 hours.
- Arrange racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment. Using a sharp knife, slice dough into 1/4"-thick rounds and arrange on baking sheets (about 12 per sheet). Sprinkle with reserved pistachios, pressing lightly to adhere (alternatively, drizzle with melted chocolate after cookies are baked, see below).
- Bake cookies, rotating sheets halfway through, until undersides are golden, 8-12 minutes. Transfer cookies to wire racks. Let 1 sheet cool completely before lining again with parchment and baking third batch.
- If you didn't sprinkle the cookies with pistachios, melt chocolate in a medium heatproof bowl set over a medium pot of barely simmering water, stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is smooth. Drizzle cooled cookies with chocolate and let set before serving.
- Do Ahead
- Dough can be formed into logs 3 days ahead; keep chilled. Cookies can be baked 3 days ahead. Store in an airtight container at room temperature.
ALMOND SPICE COOKIES
Steps:
- In a food processor pulse whole almonds with 1/2 cup sugar until ground fine. In a large bowl with a pastry blender or with your fingertips blend butter and flour until mixture resembles coarse meal. Add remaining 3/4 cup sugar, almond mixture, whole egg, zest, cinnamon, and cloves and stir until mixture forms a smooth dough. (Work dough well by hand if necessary.) Chill dough, wrapped in plastic wrap, at least 2 hours and up to 1 day.
- Line baking sheets with foil.
- Divide dough into 4 pieces. Lightly flour 1 piece of dough, keeping remaining dough chilled and wrapped in plastic wrap, and on a lightly floured surface roll out dough 1/4 inch thick. With a 1 1/2- to 2-inch cutter cut out cookies, chilling scraps, and arrange about 1/2 inch apart on baking sheets. Make more cookies with 3 remaining pieces of dough and scraps, pressed together, in same manner. Let cookies stand, uncovered, at room temperature at least 4 hours and up to 12.
- Preheat oven to 350°F.
- Brush cookies lightly with egg wash and sprinkle with blanched almonds. Bake cookies in batches in lower third of oven 15 to 20 minutes, or until golden, and cool on racks. Cookies keep in an airtight container at room temperature 2 weeks.
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CHAI-GLAZED ALMOND COOKIES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (15)Total Time 2 hrs 6 minsServings 33Calories 130 per serving
- Lightly grease (or line with parchment paper) two baking sheets., In a large bowl, beat together the butter, sugar, vanilla, baking powder, baking soda, salt, and chai spice., Weigh the flours, or measure them by gently spooning them into a measuring cup and sweeping off the excess.
- Beat the almond flour followed by the all-purpose flour into the butter-sugar mixture., Scoop heaping tablespoonfuls of dough — a tablespoon cookie scoop works well here — onto the prepared baking sheets, leaving 2" between them., Bake the cookies for 13 to 16 minutes, until they're a light golden brown., Remove the cookies from the oven and place the baking sheet on a cooling rack.
- Allow the cookies to cool completely right on the pan., To make the glaze: Combine all the ingredients, stirring until smooth and adding enough milk to make the glaze drizzle-able, but not too runny; molasses consistency is good., Drizzle or pipe the glaze over the cooled cookies., Store the cookies, well wrapped, at room temperature for several days; or freeze (unglazed) for longer storage.
CHAI SPICED ALMOND COOKIES (SNOWBALLS) - COOKIE …
From cookiemadness.net
Ratings 1Servings 22Cuisine AmericanCategory Dessert
- Using an electric mixer, beat butter, 1/3 cup of the powdered sugar, both extracts, spices and salt in medium bowl. Stir in the flour, then stir in the almonds.
- Using slightly less than a tablespoon, portion dough and shape into 22 little balls. Arrange a couple of inches apart on parchment lined baking sheets and bake cookies either one sheet at a time OR on lower and middle racks (alternating halfway) for 18 minutes.
- Let cool on sheet 5 minutes. Place remaining sugar in a large bowl. Working in batches, gently coat hot cookies in sugar. Cool cookies on rack. Roll again in sugar and serve.
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