The directions for this recipe are for using the poinsettia
For cookies:
Cream butter and sugar.
Beat in the flour, extract and salt.
Stir in the pecans.
Shape dough into 1-inch balls and place on ungreased cookie sheet.
Make thumbprint in each cookie.
Bake at 300\u00b0F for 20-30 minutes.
Let cool.
For Icing:
Mix all Icing ingredients and thin with a little milk if needed , to make a smooth icing . You may add a drop or two of food color to tint the icing . Fill cooled cookies with icing.
Cream powdered sugar, butter, salt and almond flavoring until light and fluffy.
Stir in flour.
Shape dough into 1 1/2-inch balls.
Roll cookies in finely chopped almonds.
Place on an ungreased baking sheet about 2-inches apart.
Make a depression in the center of the cookie with thumb.
Bake at 350\u00b0 for 12 to 16 minutes or until edges are lightly brown.
Fill depression with 1/4 teaspoon raspberry jam or enough to fill center.
Melt white confection baking bar in double boiler; drizzle over cookie.
nto the center of each cookie to make an indentation. Bake
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.)
Lightly grease and flour large cookie sheet.
Using 7-inch
lour mixture and the vanilla, almond, and coconut extracts. Do not
Preheat oven to 300\u00b0.
Combine flour, cornstarch and powdered sugar.
Stir in nuts.
Add butter; blend with a wooden spoon until a soft dough forms.
Shape dough into small balls.
Place on ungreased cookie sheet.
Flatten with thumb.
Bake for 15 to 20 minutes.
While still warm, put icing in middle.
small bowl, stir the Almond Butter Paste with the raspberry
stir cookie mix, butter, egg, flour and 1 teaspoon almond extract until
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
peed and add water and almond extract. Combine remaining dry ingredients
Make your own favorite oatmeal cookie recipe.
Substitute the liquid in your recipe with crushed pineapple and its juice.
(If your recipe calls for 1 cup water, substitute 1/2 cup crushed pineapple and 1/2 cup pineapple juice.) Bake for the time and temperature called for in your favorite recipe.
lastic wrap. Mix almond paste, sugar, eggs, and almond extract in a
herries.
Break up the almond paste into the bowl of
Preheat oven to 325 degrees F. Line an 8 x 8-inch square baking dish with parchment paper. Spray with nonstick cooking spray.
In a large bowl, using an electric mixer, whip eggs, sugar, honey and vanilla until blended. Beat in Betsy's Best almond butter until well combined and smooth. Stir in cocoa powder, baking soda and salt. Fold in chocolate chips/chunks.
Spread brownie mixture evenly into prepared pan.
Bake for 30-35 minutes, or until a toothpick inserted in center comes out clean.
Yield: 12 squares.
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
br>Place slices on ungreased cookie sheets. Bake at 250\u00b0
Use your favorite sugar cookie recipe or Pillsbury slice and bake cookies.
Roll out dough; cut into triangles with one side longer than the other two.
After baking, frost with frosting dyed with food coloring to be light brown.
Before frosting dries, press red hots in place for nose, 2 chocolate chips for eyes and 2 pretzels in place for antlers.
Perfect activity to share with children.