coconut, almonds and vanilla and almond extracts well. Just use a
round almonds, powdered sugar, and almond extract.
Stir in egg
owdered sugar and roll cooled cookies into it coating well.
Combine flour and salt.
Beat butter, sugar and almond extract.
Add flour and salt.
Stir in almonds, chill in refrigerator for 1 hour.
Roll dough by heaping teaspoonfuls. Shape into a crescent.
Place 2-inches apart on a lightly greased cookie sheet.
Bake at 350\u00b0 for 15 minutes.
Cool slightly.
Roll or shake on confectioners sugar.
Melt 3 squares of chocolate and 1 tablespoon butter.
Drizzle over cookies.
br>Add vanilla extract and almond extract, beat until incorporated.
nd creamy. Add vanilla extract, almond extract, and salt; mix briefly
he butter, almonds, sugar, honey, almond extract, egg, cinnamon and nutmeg
Heat oven to 325\u00b0.
Beat butter, sugar and almond extract until well blended. Add flour and salt.
Mix well. Stir in oats and almonds. Use level tablespoonfuls. Shape dough into crescents. Bake on ungreased cookie sheet 14 to 17 minutes until light golden brown. Remove warm cookies to wire rack. Sift with powdered sugar. Cool completely.
Store tightly covered.
Makes about 3 dozen.
inutes.
Mix vanilla extract, almond extract, and salt into butter
Preheat oven to 350\u00b0.
Combine butter, 1 cup powdered sugar, vanilla and almond extract; mix well.
Gradually add flour.
When thoroughly blended, add walnuts.
Blend well.
uts, sugar, 1 cup flour, almond extract, egg, cinnamon, and butter
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.
2 cups sugar, egg, liqueur, almond extract and 2 cups flour
ntil creamy. Add egg and almond extract, mixing well. Gradually add
tir in the vanilla, the almond extract and the salt.
00b0F Combine butter, sugar and almond extract in large bowl. Beat
br>Beat egg yolk and almond essence into batter till light
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.
To have the best taste, do not substitute margarine for the butter.
Cream the butter until light and fluffy.
Add sugar and mix well.
Add flour, 1 cup at a time, and blend well after each addition.
Add the nuts.
Batter is now in a consistency to mold cookies by hand.
Shape in half moon about 1 1/2 inches long. Bake at 350\u00b0 for 15 to 20 minutes.
They will not brown on top, only on bottom.
Take out of oven and place on wax paper which has been sprinkled with powdered sugar.
Sift more powdered sugar on top.
Mix margarine, 1/2 cup powdered sugar, the egg yolk, ouzo and almond extract.
Stir in flour.
Shape dough by teaspoonfuls into crescent shapes.
Place about 1-inch apart on ungreased cookie sheet.
Bake at 350\u00b0 until light brown on bottom (12 to 15 minutes).
Sprinkle with powdered sugar while hot.
Cool on wire racks.