Place each shortbread cookie in cup of a
ugar and 1/2 teaspoon almond extract. Beat until well combined
sugar and 1/2 teaspoon almond extract in a large bowl
Cream margarine and sugar together.
Add almond extract, then add flour.
Roll out; cut cookies.
Heat oven to 350\u00b0; bake for 8 to 10 minutes, brown on bottom only.
Preheat oven to 350\u00b0.
In a large mixing bowl, cream butter with sugar and almond extract until smooth.
Add flour, ginger, and ground almonds and beat mixture until well combined.
On a floured surface, roll dough out to 1/2-inch thickness.
Cut into two-inch rounds and place 1-inch apart on ungreased cookie sheet.
Press a whole almond into the center of each cookie and bake about 20 minutes or until very lightly colored.
Remove to rack and cool.
Mix pudding and buttermilk.
Add oranges (I drain 1 can), Cool Whip (I use 16 ounces) and shortbread cookies.
Refrigerate.
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.
ou worry about the shortbread possibly sticking in your
dd the egg yolk and almond extract and process again until
br>Combine eggs, vanilla, and almond extract together, add to butter
owl combine sugar, butter, and almond extract.
Beat at medium
Cream butter & add sugar gradually.
Mix in almond flavoring.
Cream thoroughly.
Add flour 1/4 cup at a time.
Mix well.
Divide dough into several portions.
Flatten one portion at a time on lightly floured surface with hands.
Roll out smooth with lightly floured rolling pin.
Cut into desired shapes & place on ungreased cookie sheets.
Bake at 325\u00b0F for 10-15 minutes until golden brown around edges.
ntil creamy. Add vanilla extract, almond extract, salt, and egg yolk
Preheat oven to 325\u00b0.
Place butter, sugar, 1 cup of the almonds and almond extract in bowl and beat with mixer until blended.
Add flour and beat until well blended.
Spoon dough into ungreased baking pan; press dough evenly into pan and sprinkle with remaining almonds and press them lightly into the dough. Bake about 25 minutes.
Immediately use butter knife to cut shortbread into 15 squares.
Then cut each square diagonally.
Let cool.
Makes 30 cookies.
ntil creamy. Add egg and almond extract, mixing well. Gradually add
/2 cup sugar and almond extract until light and fluffy
br>Add 1/4 tsp almond extract and salt.
Gradually
2 triangles.
Bake until cookies are dry to the touch
round almonds, powdered sugar, and almond extract.
Stir in egg
Preheat oven to 325\u00b0. Cream butter and sugar; add vanilla. Sift flour and salt. Add flour (a little at a time) to butter and sugar mixture; mix well. Add pecans and almond extract. Chill dough at least 1 hour. (It helps to divide the dough, make 2 flat pieces and place in large, plastic storage bags.) Roll out dough and cut out cookies. Sprinkle with sugar. Bake for 15 to 20 minutes.