3 Delicious Cookie Recipes
Fall is upon us and this is the time of year my family loves to bake. Here are 3 of my favorite recipes.
Almond Bars
Ingredients:
- ⅔ cup sliced almonds
- ⅔ cup butter or margarine
- ½ cup sugar
- 1 tablespoon plus 1 teaspoon of all-purpose flour
- 1 tablespoon milk
Directions:
Heat oven to 350 degrees. Beat cake mix (dry), butter and eggs with an electric mixer on low speed until dough forms or mix with a spoon. Press in the bottom of an un-greased jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Bake for 20 to 25 minutes or until golden brown and the crust begins to pull away from the sides of the pan or until a toothpick inserted in the center comes out clean.
Immediately spread Topping over the crust. Set oven control to broil. Place the pan on the middle rack in the oven. Broil 2 to 3 minutes or until Topping is golden brown and bubbly (watch carefully-Topping burns easily). Cool completely. Cut into 8 rows by 4 rows.
ALMOND TOPPING:
Cook all ingredients in a 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved and mixture thickens slightly.
Almond Macaroons
Ingredients:
- 1 (7 ounce) package almond paste (7 or 8 ounces)
- ¼ cup all-purpose flour
- 1.25 cups powdered sugar
- ¼ teaspoon almond extract
- 2 egg whites
- 3 dozen blanched whole almonds
Directions:
Grease cookie sheet. Break almond paste into small pieces in a large bowl. Stir in flour, powdered sugar and almond extract. Add egg whites. Beat with an electric mixer on medium speed about 2 minutes, scraping bowl occasionally, until smooth.
Place dough in decorating bag fitted with #9 rosette tip. Pipe 1 1/2- inch cookies about 2 inches apart onto the cookie sheet. Top each with almond. Refrigerate 30 minutes.
Heat oven to 325 degrees. Bake for about 12 minutes or until the edges are light brown. Immediately remove from the cookie sheet to the wire rack. Cool completely. Store in an airtight container.
Almond-Filled Crescents
Ingredients:
- 1 cup powdered sugar
- 1 cup whipping (heavy) cream
- 2 eggs
- 3.75 cups all-purpose flour
- 1 teaspoon baking powder teaspoon salt
- 1 (7 ounce) package almond paste (7 or 8 ounces)
- ¾ cup butter or margarine — softened
- Easy Glaze — (recipe follows)
Easy Glaze Ingredients:
- 1 cup powdered sugar
- 6 teaspoons milk (6 to 7 teaspoons)
Directions:
Mix powdered sugar, whipping cream and eggs in a large bowl with a spoon. Stir in flour, baking powder and salt (dough will be stiff). Cover and refrigerate about 1 hour or until firm.
Heat oven to 375 degrees. Break almond paste into small pieces in a medium bowl; add butter. Beat with an electric mixer on low speed until blended. Beat on high speed until fluffy (tiny bits of almond paste will remain).
Roll one fourth of dough at a time into a 10-inch circle on lightly floured surface. Spread one fourth of the almond paste mixture (about 1/2 cup) over the circle. Cut into 12 wedges. Roll up wedges, beginning at rounded edge. Place on an ungreased cookie sheet with points underneath. Repeat with remaining dough and almond paste mixture. Bake for 14 to 16 minutes or until golden brown. Remove from cookie sheet to wire rack. Cool completely.
Drizzle with Glaze.
Instructions for Easy Glaze:
Mix ingredients until smooth and thin enough to drizzle.
These or three of my favorite recipes and I hope you enjoy them as much as I do.
If you would like more recipes please visit my website at https://wakeupskinny.com/
