ach addition. Add 2 teaspoons almond extract and vanilla extract; mix
or 50 seconds.
Add cookie crumbs to melted butter. Stir
weetened condensed milk, egg, and almond extract together in a large
Cut shortening into dry ingredients.
Add beaten egg and almond extract.
Mix, knead until soft.
Form into little balls, flatten with hand.
The sign of the Chinese Almond Cookie is a red dot in the center of the cookie, which is made with red food coloring. Use a chopstick and dot it!
Melt marshmallows with milk in microwave.
Add almond Hershey bars to mixture and stir to melt candy.
Let cool completely.
Add Cool Whip and pour in crust.
Chill for 1 hour.
Top with Cool Whip.
Grate plain Hershey bar over Cool Whip.
Chocolate lover's delight!
For the bars:
Cream butter & sugar until
n the preheated oven until cookie base is partly cooked, 8
Bars: In a large bowl cream
re evenly distributed in cookie dough.
Press cookie dough evenly into
Lightly grease and flour large cookie sheet.
Using 7-inch
Prepare mix according to brownie package directions, except only use 3 tablespoons
of vegetable oil.
Pour into a greased 9 x 13\" pan.
Pour and spread 1 cup of condensed milk.
Sprinkle with chopped candy bars and toasted almonds.
Bake at 350 for 35-38 minutes.
Let cool completely before cutting into 2 dozen bars.
inutes. Add the vanilla and almond extract and beat for 1
heesecake layer over the pressed cookie dough layer.
Using your
nd extract. Spread filling over cookie base and spread remaining 1
Add milk, lemon juice, and almond extract; mix batter on medium
small bowl, stir the Almond Butter Paste with the raspberry
Cream 3/4 cup butter and sugar; beat in egg yolk and extracts, mixing well.
Blend in flour and salt.
Spread dough evenly onto bottom of ungreased 13x9x2-inch baking pan.
Bake at 350\u00b0F for 25 minutes or until golden brown.
Melt chocolate in double boiler over simmering water.
Remove from heat and add remaining 1 tablespoon butter.
Beat until chocolate is glossy.
Spread over baked crust and sprinkle with almonds.
Cool to allow chocolate to set.
Cut into bars.
Preheat oven to 350\u00b0.
Prepare Bar Cookie Crust (recipe in this book).
Preheat oven to 350\u00b0.
Prepare and bake cookie crust. Meanwhile in large bowl, beat eggs, corn syrup, butter and vanilla until well blended.
Stir in pecans and pour over hot crust. Spread evenly.
Bake 25 minutes or until slightly firm.
Cool and then cut into bars.
Makes about 48 bars.
Blend all ingredients together well. Bake on a cookie sheet at 325\u00b0 for 30 minutes or until brown. Cool slightly, then cut into bars.