VictoriaL
12-20-2004, 11:07 AM
Due to a Christmas miracle, this is the first time I've experimented with a cookie and got it right the first time! These are soft and chewy with an almond flavor that intensifies after a few days.
* Exported from MasterCook *
Very Almond Cookies
Recipe By :Vicci
Serving Size : 48 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter -- softened
8 ounces almond paste
2/3 cup sugar
2 whole eggs
1/2 teaspoon almond extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons milk
Preheat oven to 350F.
Cream the butter and almond paste together in a large bowl, using an electric mixer at high speed, until well blended (about 4 minutes). Add the sugar gradually and beat for another 2 minutes. Add eggs, one at a time, beating well after each addition. Mix in almond extract.
In a medium bowl, mix together the flour, baking powder, and salt. With the mixer running, add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour mixture.
Onto parchment-lined baking sheets, drop the dough by generous tablespoonfuls. If desired, sprinkle with colored sugar. Bake for 10 minutes, or until light golden on the bottoms. Remove to wire rack and cool completely.
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Per serving: 90 Calories (kcal); 4g Total Fat; (44% calories from fat); 2g Protein; 11g Carbohydrate; 16mg Cholesterol; 57mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
NOTES : A puffy, intensely-almond`flavored cookie which will keep well for up to 2 weeks in an airtight container.
* Exported from MasterCook *
Very Almond Cookies
Recipe By :Vicci
Serving Size : 48 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter -- softened
8 ounces almond paste
2/3 cup sugar
2 whole eggs
1/2 teaspoon almond extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons milk
Preheat oven to 350F.
Cream the butter and almond paste together in a large bowl, using an electric mixer at high speed, until well blended (about 4 minutes). Add the sugar gradually and beat for another 2 minutes. Add eggs, one at a time, beating well after each addition. Mix in almond extract.
In a medium bowl, mix together the flour, baking powder, and salt. With the mixer running, add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour mixture.
Onto parchment-lined baking sheets, drop the dough by generous tablespoonfuls. If desired, sprinkle with colored sugar. Bake for 10 minutes, or until light golden on the bottoms. Remove to wire rack and cool completely.
- - - - - - - - - - - - - - - - - - -
Per serving: 90 Calories (kcal); 4g Total Fat; (44% calories from fat); 2g Protein; 11g Carbohydrate; 16mg Cholesterol; 57mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
NOTES : A puffy, intensely-almond`flavored cookie which will keep well for up to 2 weeks in an airtight container.