ream cheese. Spread over the bar cookies in a wavy pattern. Dust
Cream together melted butter and sugars.
Add eggs and vanilla.
Mix together flour, oatmeal, salt, baking powder and soda.
Combine these two mixtures, then add chocolate chips, chocolate almond bar and walnuts.
Mix well.
Make golf size balls.
Place on ungreased cookie sheet spaced 2 inches apart. Bake at 375\u00b0 for 6 to 8 minutes.
Makes about 120 cookies.
Preheat oven to 350\u00b0F.
Butter a 9x9 pan, line with foil, then butter the foil.
In food processor, pulse almond paste until broken in small bits, then add 1/4 c sugar and salt, processing 1 minute more.
In a large bowl, beat together butter and remaining sugar, 3 minutes.
Add almond mixture, egg yolk, and almond extract, beat 2 minutes more.
Reduce speed, then add flour. Mix until combined.
Spread batter evenly in pan and brush with egg white.
Bake 35-40 minutes.
Cool in pan 1 hour.
Cut into 25 squares.
Break up Hershey almond bar in large bowl.
Place in microwave for 90 seconds until soft.
Blend the two whipped toppings together with the melted chocolate.
Pour equal parts into crusts. Put in freezer until ready to eat.
Roasted pecans may be added if desired.
Mix the graham crackers and butter.
Bake at 350\u00b0 for 10 minutes.
Mix the coconut and Eagle Brand milk.
Put on top of crust.
Bake 15 minutes more. Frost with the almond bar and butterscotch chips.
Beat together egg yolks and sugar.
Dissolve 1 tablespoon gelatin in 1/4 cup milk and add to eggs and sugar.
To this add remaining hot milk slowly; heat in a double boiler until mixture begins to thicken.
Beat in 3 egg whites until stiff.
Pour custard mixture over beaten egg whites.
Flavor with 1/4 cup sherry and 1 teaspoon vanilla.
Crumble almond macaroon cookies into a round mold and spoon mixture over them.
Let congeal.
Cream powdered sugar, butter, salt and almond flavoring until light and fluffy.
Stir in flour.
Shape dough into 1 1/2-inch balls.
Roll cookies in finely chopped almonds.
Place on an ungreased baking sheet about 2-inches apart.
Make a depression in the center of the cookie with thumb.
Bake at 350\u00b0 for 12 to 16 minutes or until edges are lightly brown.
Fill depression with 1/4 teaspoon raspberry jam or enough to fill center.
Melt white confection baking bar in double boiler; drizzle over cookie.
ntil creamy. Add egg and almond extract, mixing well. Gradually add
ttachment, beat the almond paste, sugar, and almond extract together until small
round almonds, powdered sugar, and almond extract.
Stir in egg
he coconut, condensed milk, and almond extract, keeping the coconut as
00b0F Combine butter, sugar and almond extract in large bowl. Beat
br>Beat egg yolk and almond essence into batter till light
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda.
Add chocolate chips, Hershey bar, and nuts.
Roll into balls and place two inches apart on a cookie sheet.
Bake for 10 minutes in 375 degree oven.
Makes 112 cookies.
Cream together butter and sugars.
Add egg yolk and vanilla. Mix thoroughly with flour.
Spread mixture thinly on cookie sheet. Bake at 350\u00b0 for 15 to 20 minutes.
Spread on warm cookies the melted chocolate bar, then sprinkle with nuts.
Cut cookies while warm and refrigerate.
Add the butter, flour, and almond extract; mix well.
Spread
Preheat oven to 350 degrees. In a mixing bowl (I did it in my Bosch mixer with the wire whisks) blend all until well-mixed.
On a parchment-lined cooking sheet, drop small spoonfuls (I used my small Pampered Chef cookie scoop) about 1-inch apart. Gently press flat, they don't spread.
Cook for 12 minutes, until the edges start to brown.
Let stand for at least 15 minutes to let the cookies set. They will be very soft just out of the oven.
Blend oatmeal until it's fine powder.
Cream butter and both sugars.
Add eggs and vanilla.
Mix flour, oatmeal, salt, baking powder and soda together and add to first mixture.
Then add chips, candy and nuts.
Roll into walnut sized balls.
Place 2 inches apart on cookie sheet.
Bake 5 minutes at 375\u00b0.
Makes 112 cookies.
Recipe may be halved.
Combine and mix all ingredients, except chocolate bar and almonds.
Spread on greased cookie sheet.
Bake for 15 to 20 minutes at 350\u00b0.
While warm, spread the chocolate bar (melted) over top.
Sprinkle the chopped almonds over.
Cut into squares while warm.
small bowl, stir the Almond Butter Paste with the raspberry