Spray 3 tart muffin tins with Pam.
Slice and quarter icebox cookies according to directions on package.
Drop one-quarter chunk into each tart opening.
Bake at 350\u00b0 for 8 to 10 minutes. While cookies are baking, peel the papers off the Reese's peanut butter cups.
(Chill these before using.)
As soon as the cookies are removed from oven, put a Reese's cup in each cookie.
Leave in pan until cool and then place in freezer until chilled.
Remove from pan.
Keep refrigerated or in freezer until serving time.
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.
rom heat, and stir in almond extract. Let cool completely.
dd egg and vanilla and almond extracts. Beat well.
Sift
ntil creamy. Add egg and almond extract, mixing well. Gradually add
round almonds, powdered sugar, and almond extract.
Stir in egg
he coconut, condensed milk, and almond extract, keeping the coconut as
beating well.
Add egg & almond extract, beating well.
Add
Mix Crisco or oleo, powdered sweetener, milk, almond, vanilla and eggs together and add flour, baking powder and nuts.
Make into logs and refrigerate overnight.
Slice and bake at 350\u00b0 until light brown.
They do not brown like cookies with sugar.
Can also add coconut and substitute unsweetened orange juice for the milk.
Keep in refrigerator.
(Thirteen calories per cookie.)
ver pan edges so that cookies can be lifted out after
00b0F Combine butter, sugar and almond extract in large bowl. Beat
br>Beat egg yolk and almond essence into batter till light
gg yolk, vanilla extract and almond extract until well blended. Stir
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.
small bowl, stir the Almond Butter Paste with the raspberry
sugars, corn syrup, vanilla, and almond extract in a large bowl
o incorporate.
Add milk, almond extract, and lemon zest.
Cream together the butter, brown sugar and sugar.
Add the egg and beat.
Add the vanilla, almond flavoring, flour, salt and baking soda; mix.
Add the walnuts and mix well.
Shape into a roll; refrigerate.
Slice off thin pieces, about 1/4-inch.
Place on lightly greased cookie sheet.
Bake at 350\u00b0 for about 8 minutes.
Cool on rack.
Makes about 3 dozen.
They freeze very well as dough or as cookie.
Cream together brown sugar, granulated sugar and Crisco.
Add eggs and almond.
Mix together dry ingredients and add to creamed mixture.
Add chopped nuts.
Roll cookie dough into logs; wrap in wax paper and plastic wrap.
Refrigerate or freeze logs to bake later.
Slice and bake at 375\u00b0 for 5 minutes.
Cream the brown sugar and Crisco together.
Add the eggs, almond, flour, salt, cream of tartar and baking soda; mix well. Add chopped nuts.
Shape into long rolls.
Wrap in waxed paper; chill dough for 1 hour.
Slice thin.
Bake on greased cookie sheet at 350\u00b0 for 12 minutes.