Moms Best Almond Cookies Recipes

MOM'S BEST ALMOND COOKIES

Steps:

• Preheat oven to 350°F.
• Sift together flour, baking powder, baking soda and salt.
• Cream sugar and shortening until fluffy. Beat eggs with almond extract, then add to sugar mixture. Mix well.
• Gradually add dry ingredients to sugar mixture, mixing well after each addition.
• Roll into 1-inch balls and place on lightly greased cookie sheet. Flatten slightly, as these don't spread very much.
• If you want them to look like traditional Chinese almond cookies, mix a few drops of red food coloring with a few drops of water. Using the blunt end of a chopstick, dip into the red color, then stamp a dot into the center of each cookie. Alternately, you can place a bleached almond in the center of each cookie.
• Bake 20 minutes or until just barely brown on the edges. Transfer to rack to cool.

ALMOND COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream butter and sugar together until fluffy. Beat in the egg, vanilla, and almond extract. Sift the flour over the top, add the salt and the chopped almonds and fold to combine.
• 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.

ALMOND COOKIES

Steps:

• In a small bowl, cream the shortening, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Shape into 1-in. balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Flatten with the bottom of a glass. Press three almond slices into the center of each. , Bake at 350° for 9-11 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.

MOM'S ALMOND COOKIES

Steps:

• Blend criscoe and butter together.
• Mix in remaining ingrediants, blending well.
• Chill.
• I often make the dough one day, bake them the next.
• Just wrap dough in saran and put in the fridge.
• Take dough out of fridge.
• Let warm slightly, and then roll into shape-- round and crescents.
• Do not make them too large or they won't bake well.
• Bake on an ungreased cookie sheet at 350 degrees, until JUST lightly coloured.
• Take out of oven; roll in icing sugar x 2.
• I use 2 9x13 pans for this.
• Place on board to cool.
• These freeze very well and can be served right from the freezer.