okie press to form the cookies, follow the manufacturer's
ool, or you will make almond butter.
In a medium
no 22 tip, put cookies on parchment lined cookie sheets
The directions for this recipe are for using the poinsettia
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.
Cream the butter and sugar together.
Add the egg and the vanilla and almond extracts. Beat well.
Sift together the flour and the baking powder. Add to the liquid mixture slowly, mixing until smooth.
Do not chill the dough!
Force through the cookie press.
Decorate with colored sugar crystals before baking.
Bake at 400 degrees F for 8-10 minutes.
You can add food coloring to the dough before making cookies if you'd like. Green Christmas Trees and Red Hearts look very nice on Santa's plate!
dd egg, vanilla extract, and almond extract. Mix well.
Sift
br>Add egg yolk and almond extract; beat well.
Add
ookie press and press the cookies onto a cookie sheet. Decorate
r until set, or dip cookies in icing and top with
inch apart.
Decorate cookies with colored sugar or sprinkles
dd the lemon juice, zest, almond and coconut extract.
Combine
luffy.
Beat in egg, almond extract and vanilla.
Gradually
Beat butter and cream cheese in a large mixing bowl until well combined.
Add sugar, almond extract, and vanilla.
Beat till combined.
Beat in flour.
Cover and chill dough for 30 minutes or till easily worked but not too stiff.
Pack dough into a cookie press.
Force dough through press onto ungreased cookie sheets.
Sprinkle with almonds.
Bake in a 375\u00b0 oven for 8-10 minutes or till edges of cookies are firm but not brown.
Remove cookies and cool on wire racks.
n egg yolk, vanilla, and almond extract.
In a separate
ntil creamy. Add egg and almond extract, mixing well. Gradually add
Preheat oven to 375\u00b0. Thoroughly cream butter and sugar. Add egg, milk, vanilla and almond extract; beat well. Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough. Do not chill. Place dough in a cookie press and press cookies onto ungreased cookie sheet. Decorate, if desired. Bake 10 to 12 minutes. Remove cookies from sheet and cool on rack.
Thoroughly cream together butter and sugar.
Add egg, milk, vanilla and almond extract; beat well.
Stir flour and baking powder together thoroughly.
Gradually add to creamed mixture, mixing until smooth.
Force dough through cookie press onto ungreased cookie sheet.
Decorate as desired.
Bake at 400\u00b0 for 8 to 10 minutes.
Makes 48 cookies.
Cream butter and sugar until light and fluffy.\tAdd egg and beat well.\tSift flour and gradually add into creamed mixture. Stir in almond flavoring.
Chill dough in refrigerator.
Fill cookie press and press cookies onto ungreased baking sheet.
Bake at 350\u00b0 for 10 to 12 minutes or until light brown.
Cream butter and sugar.
Add egg, milk, vanilla and almond extract; beat well.
Sift flour and baking powder.
Gradually add to creamed mixture.
Force through cookie press onto ungreased cookie sheet.
Bake at 400\u00b0 for 7 to 8 minutes; cool.
(If desired, sprinkle with sugar crystals.)
Makes approximately 72 cookies.