The directions for this recipe are for using the poinsettia
stir cookie mix, butter, egg, flour and 1 teaspoon almond extract until soft
br>Place 1 round of cookie dough in each lined cup
peed and add water and almond extract. Combine remaining dry ingredients and
lastic wrap. Mix almond paste, sugar, eggs, and almond extract in a separate
50\u00b0F.
Line a cookie sheet with parchment paper.
nd the 1/2 teaspoon almond extract; beat well.
Stir in
lour mixture and the vanilla, almond, and coconut extracts. Do not
luffy.
Add egg, vanilla, almond extract; beat well.
In medium
round almonds, powdered sugar, and almond extract.
Stir in egg white
orange peel and 1 t. almond extract with mixer on medium speed
inches apart on ungreased cookie sheet.
Heat remaining 1
ntil creamy. Add egg and almond extract, mixing well. Gradually add flour
00b0F Combine butter, sugar and almond extract in large bowl. Beat at
small bowl, stir the Almond Butter Paste with the raspberry
Heat oven to 350\u00b0F
Spray bottom of 8-inch square pan with cooking spray.
In large bowl, stir cookie mix, butter, flour, almond extract and egg until soft dough forms.
Press half of dough into bottom of pan; bake 15 minutes.
Spread jam over base.
Crumble remaining dough over jam.
Bake 20 to 25 minutes or until golden brown.
Cool completely, about 2 hours.
For bars, cut into 5 rows by 5 rows.
Cream butter and sugar.
Add one egg at a time, beating after each.
Combine flour, baking powder, baking soda and salt in a separate bowl.
Add flour mixture to creamed mixture alternately with buttermilk.
Mix well.
Stir in almond extract, cover and chill one hour.
Roll dough to 1/4-inch thickness on a floured surface.
Cut with 2 3/4-inch round cookie cutter.
Place on greased cookie sheet.
Bake at 350\u00b0 for 15 minutes or until edges begin to brown.
Sprinkle with sugar.
Whip heavy cream, powdered sugar and almond extract to soft peaks. Set aside.
Arrange a single layer of cookies in an 8 inch circle on a serving platter. Spread 1 cup whipped cream over top. Repeat layers, ending with whipped cream. Freeze until firm.
To serve, sprinkle with cookie crumbs and chocolate curls. Garnish with fresh raspberries and mint.
ranulated sugar and the vanilla extract in the bowl of an
gg. Mix in vanilla and almond extract.
In a separate bowl