How To make Almond Refrigerator Cookies
2 c Butter
2 c Sugar
1/3 c Sour cream
4 c Flour
1/2 ts Salt
1/2 ts Baking soda
1/2 ts Ground cloves
1/2 ts Nutmeg
1 c Sliced almonds
Cream butter and sugar until fluffy. Dissolve soda in sour cream. Sift flour, salt, cloves and nutmeg together. Add dry ingredients gradually to sour cream, mixing after each addition. Add almonds. form rolls of dough about 2" in diameter. Wrap rolls in waxed paper and chill overnight. When ready to bake, cut into 1/4" slices and bake in preheated oven at 400~F for 12 minutes or until golden brown. This dough may be kept refrigerated about
2 weeks or frozen for later use. Source: Prize Winning Recipes from the
State Fair of Texas, 1976. -----
How To make Almond Refrigerator Cookies's Videos
Easy Almond Thumbprint Cookies (Paleo, Vegan Option!)
These gluten free almond thumbprint cookies have an irresistible marzipan-like flavor, a chewy center and a burst of sweet jam in the center. Best of all, they’re naturally gluten free, paleo and dairy-free, and they can easily be made vegan! The healthy cookies are perfect for the holidays and Christmas, or as mid-week treat. (For paleo cookies, be sure to use a paleo jam.)
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A quick and delicious recipe for crispy almond cookies. #490
Delicious, moderately sweet, crunchy cookies with almonds. Quick and easy recipe, highly recommended!
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Servings: 24-25 pieces.
Ingredients:
- 70 grams of butter (5 tablespoons)
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 100 grams of cane sugar (1/2 cup)
- 1 egg
- 50 grams of almond flour (1/2 cup)
- 180 grams of cake flour (1 cup)
- 1 teaspoon baking powder
Additionally:
- 1 tablespoon of milk
- 20 grams of almonds
Bake in preheated 350°F (180°C) oven for 15 minutes.
Enjoy your meal!
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WHITE CHOCOLATE ALMOND COOKIES
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RECIPE
This recipe does not require an oven.
COOKIE MIX
115 g Maria biscuits
30 g grated coconut
75 g roasted almonds
175 g white chocolate
100 ml whipping cream
TOPPING
250 g white chocolate (125 on each side)
grated coconut
Bring the whipping cream (100 ml) to a boil. Add the pieces of white chocolate (175 g). Let it sit for 1 minute and then stir until smooth. Transfer the white chocolate ganache to a piping bag and let it cool.
Break the Maria biscuits into pieces (not too large) and place them in a bowl. Add the grated coconut, roasted almonds and white chocolate ganache. Mix well until combined.
Cover a dish or baking pan with plastic wrap and spoon the cookie mixture onto it. Spread it evenly and use a sheet of plastic wrap as a tool to press the cookie mixture firmly (and flatten it). Place the cookie mixture, covered, in the freezer for 30 minutes.
Melt 125 grams of white chocolate using a double boiler.
Remove the cookie mixture from the freezer and pour the melted white chocolate over it, letting it spread evenly. Place it in the refrigerator for 30 minutes or until the white chocolate is set.
Melt the remaining 125 grams of white chocolate using a double boiler.
Once the white chocolate is firm enough, carefully remove the cookie from the baking dish/pan. Pour the melted white chocolate over it and let it spread evenly. Garnish it with grated coconut. Place the white almond-chocolate cookie, covered, in the refrigerator for 30 minutes or until the white chocolate is set.
Cut the white almond-chocolate cookie into cubes.
Recipe Raspberry-Almond Layered Icebox Cookies
Recipe - Raspberry-Almond Layered Icebox Cookies
INGREDIENTS:
-Spice Cookie Dough
●2/3 cup raspberry jam
●3/4 cup ground blanched almonds
CHRISTMAS COOKIES????SLICE & BAKE! | HOLIDAY COOKIES RECIPE
Today, I am making delightful Christmas tree cookies all from scratch to celebrate this Christmas season! The type of cookies is called icebox cookies, which you can also enjoy by chilling in a fridge. I hope you’ll enjoy this video and try it at your home if you get a chance!
Please share this video if you know someone who might love this tutorial!:
[INGREDIENTS]
• Unsalted butter: 226g (8oz, 2 US sticks)
• Powdered sugar: 180g (6.3oz)
• Salt: 1/4 tsp
• Whole egg: 1
• Egg yolk: 1 (Save the egg white for egg wash)
• Cake flour: 350g (12.3oz)
• Almond flour: 70g (2.5oz)
• Colorings: Add as you like! (A link is below)
• Sprinkles: As your choice!
Egg wash:
• Egg white: 1
• Water: 30g (1oz)
Bake at 340F | 170C for about 10 mins
and turn the temperature down to 330F/165C and bake for another 10 mins or until the edge is slightly toasted.
*Adjust the time and temperature depending on the oven and the size of your cookies. (Today, it was about 2 inch/5cm)
TOOLS & INGREDIENTS I USED/MENTIONED TODAY:
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