easuring cup combine buttermilk and cherry juice; set aside.
Preheat
n remaining brown sugar and almond extract. Mix flour, baking powder
Cut shortening into dry ingredients.
Add beaten egg and almond extract.
Mix, knead until soft.
Form into little balls, flatten with hand.
The sign of the Chinese Almond Cookie is a red dot in the center of the cookie, which is made with red food coloring. Use a chopstick and dot it!
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.)
br>Place 1 round of cookie dough in each lined cup
b>recipe #452719 for an easier liner.).
Pour milk, egg whites, almond
aper roll a 12x8 almond portion. Flip almond portion onto red portion
herries, brown sugar, rum and cherry extract until cherries plump up
lour mixture and the vanilla, almond, and coconut extracts. Do not
The directions for this recipe are for using the poinsettia
ool before using).
Place cherry mixture, almond extract, sugar and almonds
br>Meanwhile, to make the almond filling. Beat butter and sugar
Place dry ingredients into a bowl and mix together.
In another bowl, mix the wet ingredients together and stir into the flour mixture.
Mix just until all dry ingredients are incorporated.
Fold in the cherry filling and almonds.
Spoon into 12 greased muffin cups.
Bake at 350\u00b0 for 20 minutes until golden brown.
Note: I would imagine that any fruit pie filling would work very well with this recipe.
ized muffins out of this recipe. Half fill any empty muffin
In a mixing bowl cream shortening and sugar.
Add the eggs one at a time,beating well after each addition.
Beat in extract.
Combine the flour baking soda and salt,gradually add to creamed mixture.
Stir in coconut and nuts if desired.
Drop by rounded teaspoonfuls 2 inches apart on lightly greased baking sheets.
Place a cherry half in the center of each cookie.
Bake at 350 for 12-14 minutes or until lightly browned.
Remove to wire racks to cool.
f confectioners' sugar, then add almond extract, eggs, and salt, and
ith one-sixth of the almond mixture. Repeat phyllo, butter and
Line a cookie sheet with foil;set aside
Slice Angel Food Bar long way into 3 equal slices put in dish large enough to hold.
Add almond extract to can of Cherry Pie Filling stir
Spoon out 1/3 of pie filling on bottom layer of Angel Food Bar, sprinkle 1/2 c almonds.
Place next layer Angel Bar spread with cherry pie filling (no almonds).
Repeat final top with cherry pie filling and almonds. Refrigerate.
WAIT TILL RIGHT BEFORE SERVING TO USE THE REDI WHIP AROUND TOP OF CAKE sprinkle with other 1/2 C almonds.
Cream butter, beat in milk, a little at a time, until all is blended with the butter.
Add lemon rind.
Sift flour with sugar and salt; gradually add to butter mixture.
Add nuts; mix well.
Pinch off pieces of dough about a teaspoon at a time.
Flatten dough in the palm of your hand; pinch dough up and around the cherry completely.
Roll between your palm.
place on lightly greased, floured cookie sheet.
Bake at 375\u00b0F for 12 minutes.
Roll in confectioners sugar while still warm.