The directions for this recipe are for using the poinsettia
round almonds, powdered sugar, and almond extract.
Stir in egg
Thoroughly clean and dry a screw-topped glass jar. Spoon the flour into the bottom of the jar and shake to level. Then continue the layering with the almond meal, sugar and a pinch of salt, followed by the hazelnuts, sliced almonds and chocolate chips. Seal tightly and decorate with a ribbon.
Give as a gift with the cooking instructions (see Chocolate Chip and Nut Cookie recipe.)
egrees F.
Spray several cookie sheets with cooking spray.
Lightly grease and flour large cookie sheet.
Using 7-inch
coconut, almonds and vanilla and almond extracts well. Just use a
lour mixture and the vanilla, almond, and coconut extracts. Do not
he butter, almonds, sugar, honey, almond extract, egg, cinnamon and nutmeg
Combine flour and salt.
Beat butter, sugar and almond extract.
Add flour and salt.
Stir in almonds, chill in refrigerator for 1 hour.
Roll dough by heaping teaspoonfuls. Shape into a crescent.
Place 2-inches apart on a lightly greased cookie sheet.
Bake at 350\u00b0 for 15 minutes.
Cool slightly.
Roll or shake on confectioners sugar.
Melt 3 squares of chocolate and 1 tablespoon butter.
Drizzle over cookies.
small bowl, stir the Almond Butter Paste with the raspberry
Heat oven to 325\u00b0.
Beat butter, sugar and almond extract until well blended. Add flour and salt.
Mix well. Stir in oats and almonds. Use level tablespoonfuls. Shape dough into crescents. Bake on ungreased cookie sheet 14 to 17 minutes until light golden brown. Remove warm cookies to wire rack. Sift with powdered sugar. Cool completely.
Store tightly covered.
Makes about 3 dozen.
Unroll and separate crescents.
Spread 1 tbls almond filling on each unrolled crescent.
Roll up and bake according to package directions.
Dust with powdered sugar, if desired.
These are best served warm.
uts, sugar, 1 cup flour, almond extract, egg, cinnamon, and butter
ilk, and 1/8 teaspoon almond extract. Mix well. Spoon mixture
Beat together butter and sugar until very light and fluffy.
Blend in extracts.
Mix in flour and almonds.
Using about 1 T of dough for each, shape into logs and bend into crecents.
Place on greased cookie sheet.
Bake 12 to 15 minutes at 350 degrees F until light brown.
While warm, roll crecents in confectioners' sugar.
Cool on racks and store in a tightly sealed container.
stir cookie mix, butter, egg, flour and 1 teaspoon almond extract until
Cream butter, sugar and flour.
Beat in egg yolk.
Add almonds.
Spread each triangle of dough with almond mixture.
Roll up and bake according to package directions for crescent rolls.
br>Unroll the tube of crescent rolls and separate into two
Cream sugars, shortening, butter, eggs, salt, baking soda and extracts.
Gradually add the 2 cups flour.
Next, add the oatmeal, chocolate chips and walnuts.
Drop on cookie sheet by spoonfuls. Bake at 350\u00b0 for 12 to 15 minutes.
br>Place 1 round of cookie dough in each lined cup